Author: admin

1 kg of mussels, cleaned and ready to cook
400ml dry white wine
30g butter
30g flour
1tsp curry powder
700ml mussel cooking juice
250ml fish stock
150ml full cream
80g diced celery
80g diced leek
80g diced carrot
20g butter

Rinse the mussels in clean water and put them in a large saucepan. Add the white wine. Cook, covered, until the mussels open. Take them out and pass the cooking stock through a sieve. Remove the mussels from the shells and set them aside.

In a saucepan, prepare a roux with the butter and the flour, without coloring. Add the curry and moisten with the cooking juice and the fish stock. Cook for 20 min. Add the cream. Continue cooking for 5 min. Adjust the seasoning with salt and pepper. Set aside and keep warm.

Steam the vegetables in browned butter for 5 min. Add two-thirds to the soup and reserve the rest for garnish. Add the mussels to the soup.

Pour the soup into bowls and garnish with sprinkle with curry and garnish with the reserved vegetable brunoise.

150g bacon
125g fleur de sel (flaky sea salt)

In a frying pan, gradually brown the bacon without adding any fat. Take it out, drain it on absorbent paper and let it cool. Pass the bacon through a food processor or spice grinder in one or more batches, then take it out.

Mix the salt with the bacon, run it through the food processor or spice grinder again, then put it in the jars and close well.

Keep in a cool, dry place away from the sun.

180 ml warm milk
3 egg yolks
2 eggs
1 orange, the finely grated zest only
1 lemon, the finely grated zest only
2 tsp (10 ml) vanilla extract
490g unbleached all-purpose flour
105g sugar
1 tbsp instant dry yeast
1 tsp salt
115g unsalted butter, softened
225g mix of milk and dark chocolate chips
60 ml port

In a bowl, whisk together the milk, egg yolks, eggs, zests and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place for 1 hour and 30 minutes.

In another bowl, stir chocolate chips and port, while the dough is rising.

Fold the chocolate and port mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mold. Place on a baking sheet. Let rise, uncovered, in a warm place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mold.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean. Let cool (you can skewer it and invert it if you want, I didn’t do it).

Edit: tried it again and noticed that my yeast in the 1st one was out of date, so that might have impacted the rise. The 2nd proof was also much longer and I baked it at 160c fan.