October 29, 2013: 12:34:12
GANT Rugger, Rugger Eats
To me, food and fashion has a lot in common. Closest to any good restaurateur's heart is the wellbeing of his guests and the minute attention to detail. At GANT Rugger we care just as much about the feel, look and fit of our clothes as any good chef does about his fresh produce and keeping his mise en place in order. I'm far from a professional cook, but I'm a passionate one. In the coming weeks I will share with you my very own recipes on a few classic dishes, food I have cooked over and over thru the years to perfection (according to myself, that is).
/Christopher Bastin, Creative Director
1 bag of blue mussels
1 bottle of Petit Chablis
1 bottle of cheap ass white wine
1 large shallot, finely chopped
4 garlic cloves, finely chopped
Parsley, finely chopped
7/8 cups of cream
White Burgundy (The Louis Jadot is amazing and great value for money) or any Petit Chablis.
Thorw butter and olive oil in a large pot on medium heat. Add shallots, garlic and thyme and let it simmer for a while. Once the shallots are soft, add 2 glasses of white wine - the cheap ass one. While it simmers for about 30 minutes on low heat, open up the Petit Chablis and have a glass, it is after all one of the perks of being behind the pots.
Now clean the mussels and check that they're alive. Any open mussels should close if you tap on them - if they don't, throw them away. Bring the heat up and throw the mussels in, cover with a lid and let them cook for 4-5 minutes. Shake the pot every now and then. They're done once they've all opened up. Lift the mussels out and set aside, pour the cream in and reduce for 5 minutes. Throw the mussels back in, give it a stir and sprinkle it with chopped parsley before serving piping hot with toasted rustic bread.