picture-or-video-212.jpgThe first day of a charter is always the toughest. It doesn’t matter how many people or what their schedule is, it’s always a long day. We got off to a good start and they seem real happy. I was writing in a post a few days ago how chic Monte Carlo was, well now were in St. Tropez. We are going to head down the Italian coast and Corsica (maybe Sardinia) and ultimately, Sicily. I just found out we might be spending some time in Croatia on our last charter, that would be so cool. Dinner menu tonight: first course- county fair mussels or local greens with roasted figs, Manchego cheese, apples, Pomegranates, balsamic vinaigrette entrees- Lamb Chops with Homemade Mint Sauce or Sauteed French Sea Bass with Roasted Tomato and Olive Buerre Blanc, both came with Roasted Baby Vegetables and Supposed to be Roasted Split Baby Potatoes but they requested Linguine with Parmesan and Olive oil. Flourless Chocolate Cake for dessert. Here the recipe for Count Fair Mussels, which I would enter for a blue ribbon if there was a county fair that had a Mussel category??

County Fair Mussels

Seves 4

4lb. Mussels, cleaned

1 cup white wine

1/2 cup chopped tomatoes

1 Tbsp. chopped garlic

3 green onions sliced

1 bunch basil

1/2 cup parmesan, preferably reggiano

salt and pepper to taste

bread to sop up the sauce, preferably baguette

Steam Mussels in wine, tomato, basil, garlic, and onion in a large pot with a lid until mussels open. Scope mussels out of pot with slotted spoon to a bowl and cover. Add cream to liquid left in pot and cook down on high heat until it starts to thicken. Whisk in Parmesan and salt and pepper to taste. Add mussels back to sauce and mix well. Scoop in Bowls and enjoy.

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Filed under: Best Recipe PostsCooking Great FoodThe Charter Season

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