Mussels And Baby Artichokes Barigoule Food

ARTICHOKE STEW WITH MUSSELS, POTATOES AND SAFFRON

Steps:

• Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain. Rub trimmed edge with 1 of remaining lemon halves. Cut artichoke lengthwise into quarters. Rub cut sides of quarters with lemon. Using small knife, cut out choke and small purple-tipped leaves from 1 quarter. Rub cut areas with lemon. Trim top leaves, leaving artichoke quarter about 2 inches long. Cut quarter into 2 wedges. Place wedges into lemon water. Repeat with remaining artichokes.
• Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.
• Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel.
• Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper.
• Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.

MUSSELS AND BABY ARTICHOKES BARIGOULE

Steps:

• Neatly pare the base and stem of the artichokes, then cut off the tip. Rub with the lemon and place in acidulated ice water.
• In a heavy Dutch oven, cook the pancetta in the olive oil over moderate heat until brown and very crisp, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Remove all but 1 teaspoon of the rendered fat from the pan and add the shallots and garlic. Cook for five minutes, stirring and picking up the brown bits from the bottom of the pan, until golden brown.
• Add the carrots, bay leaves, thyme, salt, and pepper to the Dutch oven and cook until just tender, 4 to 6 minutes. Add the wine and stock and stir until it boils. Place the artichokes on the bed of vegetables, cover, and simmer over medium-low heat until tender, 20 to 30 minutes, stirring occasionally.
• Add the mussels to the Dutch oven 5 to 10 minutes before the artichokes are tender and cook until they have opened. Remove any opened mussels into a large serving bowl or deep platter and cover with foil. Continue cooking the others until they open, about 5 minutes longer. Discard any unopened mussels.
• If the liquid has evaporated, add 1/2 cup additional stock. Turn up the heat and reduce the liquid just to thicken slightly and adjust the seasoning with salt and pepper. Stir in the parsley and reserved pancetta. Place the artichokes and any remaining opened mussels in the serving bowl, spoon the vegetables on top, drizzle with balsamic vinegar, and serve.

ARTICHOKE AND MUSSEL BISQUE

Steps:

• Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
• Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
• Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.

LEMONGRASS SEAFOOD STEW

Steps:

• In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.
• Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.