Kristelle O’Chocolat’s Mussels in a Creamy Aromatic Vanilla Sauce: Cooking With A Pin Up Recipe #3

Ok sailor boys and girls we’re headed out to sea with UK Pin Up Girl Kristelle O’ Chocolat to experience one her favorite classic  recipes with a twist, and for some great sailor girl photos which Kristelle has graciously aloud us to feature here for the first time anywhere. She says;

My absolute favourite thing to eat is seafood and, being half French, I love to put an exciting twist on classic French recipes! The following is my sexy version of moules marinière à la Crème and I do promise its super yummy and a real treat if you are crazy about vanilla like me!

Kristelle is a “retroholic” who is deeply inspired by the 1950s culture. So much so that she lives in a vintage inspired home complete with a Tiki garden and a super cool 1950s style kitchen. You can check out that kitchen on her Facebook page here.

Kristelle is also part of  “Tease and Cake Vintage Inspired pin up Magazine,” whose first issue is coming soon so be sure to check it out at the link above.

We our flattered that this “retroholic” of a beauty is our friend and has graced our site with this wonderful recipe, which we cooked here at Sad Man’s Tongue yesterday and were blown away by it’s taste. And the best dessert after eating  such a delightful meal, besides Kristelle herself, 😉 are some awesome sailor girl pin up photos. So enjoy the recipe and the photos below.

 Cooking With A Pin Up Recipe #3 : Mussels in a Creamy Aromatic Vanilla Sauce

Ingredients:

  • 1kg fresh live mussels
  • 50g butter
  • 2 Echalion shallots, finely chopped
  • 3 garlic cloves, crushed
  • 100ml white wine
  • 200ml fish stock
  • 1 Teaspoon Madagascan vanilla powder, or a whole vanilla pod
  • A dried bay leaf
  • Generous pinch of Fresh tarragon, finely chopped
  • Generous pinch of Fresh thyme, finely chopped
  • Pinch of Saffron
  • 200ml thick double cream
  • freshly milled black pepper

We can tell you before we started this that we thought the sauce would be pretty special, so we also baked some fresh rolls just to dunk in the sauce and soak up all that pin up goodness. We were right and it was heavenly. If you want to do the same then check out our recipe here.

1. Thoroughly wash, scrub and debeard the mussels. Discard any that do not close if tapped firmly with a knife.

 

2. Melt the butter in a large saucepan and then throw in the finely chopped shallots and crushed garlic and cook gently until the shallots are translucent and soft.

 

3. Add the fish stock, white wine, the pinch of saffron, the teaspoon of finest Madagascan vanilla powder (or a whole vanilla pod split in half with the beans scraped out and added to the rest of the mixture), the generous pinch of finely chopped fresh thyme and tarragon and the dried bay leaf and simmer gently for 5 minutes to allow the flavours to infuse and the liquid to reduce a little.

 

4. Turn up the heat to a more vigorous simmer and then add the mussels to the saucepan. Stir to distribute the stock over the mussels and then cover with a lid and allow to steam. When the mussels start to pop open, remove the lid and stir with a large spoon to make sure they cook evenly and then replace the lid to allow the rest of the mussels to pop open. Be careful, mussels take less than 5 minutes to cook and you want them soft and perfectly tender, never dry and rubbery, which they quickly become if overcooked! Yucky!

 

5. Upon them all popping open, add 200ml of thick double cream and freshly milled black pepper to the pot and stir to combine. Its pretty tough to stir open mussels so use a large cooking spoon or ladle to carefully scoop the shells from the bottom onto the top of the pile mixing them round and covering them in the soup.

6. Serve the mussels immediately into two large bowls (I use large ramen noodle style bowls) and spoon the soup on top of them.

 

7. Check out the awesome photos Kristelle sent to you.

Big hug and kisses to Kristelle for participating in our series, “Cooking With A Pin Up.” It was a great recipe and we were honored by your generosity with the sailor girl photos. You are always welcome to send us a recipe, and photos, hint hint 😉

 

For the rest of you pin up girls, if you would like to be featured in this series please contact us at sad_mans_tongue@hotmail.com

dd

 

 

About Sad Man's Tongue: Rockabilly Bar & Bistro - Prague

We are a Bar and Bistro where old school meets the new school, dedicated to preserving the roots of rock and roll and it's modern adaptations as well as preserving the cultural identity of our neighborhood through our food, the the principles of the slow food movement. A little bit of rockabilly and retro combine with the kustom kulture of today, in an atmosphere devoid of Pretension.
This entry was posted in 1950s, Cooking with a Pin Up, Culture, Food, Kristelle O' Chocolat, Pin Up Girls, Pin Ups, Pin-ups, Recipes, Recipes, Rockabilly, Rockabilly Girl, Rockabilly STyle and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

5 Responses to Kristelle O’Chocolat’s Mussels in a Creamy Aromatic Vanilla Sauce: Cooking With A Pin Up Recipe #3

  1. Pingback: Kristelle O’Chocolat’s Mussels in a Creamy Aromatic Vanilla Sauce: Cooking With A Pin Up Recipe #3 | Rockabilly | Scoop.it

  2. Pingback: Kristelle O’Chocolat’s Mussels in a Creamy Aromatic Vanilla Sauce: Cooking With A Pin Up Recipe #3 | Cooking With A Pin Up | Scoop.it

  3. Pingback: Bianca Bombshell’s Grilled Chicken & Roasted red Pepper Sandwich: Cooking With A Pin Up Recipe #5 | Sad Man's Tongue Rockabilly Bar & Bistro – Prague

  4. Pingback: Taking A Bath With Pin Up Girl Kristelle O’ Chocolat | Sad Man's Tongue Rockabilly Bar & Bistro – Prague

  5. Pingback: An After Valentine’s Day Chocolat | Sad Man's Tongue Rockabilly Bar & Bistro – Prague

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s