Wine Poached Mussels Infused with Lemon Balm & Dry Chilli

Ingredients:
1 dozen green mussels
250 ml water
500 ml dry white wine
5-6 lemon balm leaves
4 thai red chilli (dried)
2 teaspoons fish sauce
1/2 teaspoon freshly ground pepper.

Method:

> Clean Mussels and rince in water.

> Take a sauce pan with water and simmer add leamon balm, chilli and mussels, cover and simmer for 8 to 10 minutes or until shells open, shaking pot several times.

> When shells open, transfer to a bowl, reserving liquid in pan.

> Reduce the liquif by boiling.

> After the liquid has reached to half its volume add wine and recuce heat add the fish sauce, pepper and mussels.

> Simmer again for 5 minutes. don't over cook the mussels.

> Remove to serving platter, spoon remaining liquid over mussles if desired :)

*TIP: To Clean Mussel, Remove beards on mussels, and scrub shells well with a brush.
Discard opened or cracked mussels, or any heavy ones (they're filled with sand)

Za'atar Crusted Hammour Fillet with Beet Pure & Peppers in vinaigrette Salad

it will take
•1 fillet of hammour roughly 250 gns
•3 tablespoons butter
•1 tablespoons extra virgin olive oil
•4 tablespoon fresh zaatar
•2 cloves garlic, minced
•lemon pepper and salt to taste

for the pure
•3noz Fresh Beet roots
•500ml Fish/Chicken Stock
•200ml Fresh cream extra virgin olive oil
•2tablespoons fish sauce
•2 cloves garlic, minced

for vinaigrette
•1/2 tsp salt
•1 pinch black pepper
•1/2 tsp sugar
•1/2 tsp dijon mustard
•2 tbsp red wine vinegar
•6 tbsp oil of choice
Blend all these to get a classic vinaigrette.

Start with the Pure.
- boil the beets in the fish stock for 7 min. Strain
- roughly cut the boilled beets and blend with the other ingredients until u get a thick fluffy texture add a little fish stock if too thick.

for the fish
- marinate the fillet with salt pepper lemon juice and minced garlic and let it rest for 30 min.
-melt the butter in a shallow frying pan.
-spread the zaatar on a plate . take the fish and crust it with the zatar on one side and grill in the pan for 4 min each on both sides.

for the Salad
- cut the peppers (Bell Peppers) and toss in vinaigrette


Serves 1.