I’m so pleased to be celebrating Taste of the French Caribbean by Chef Denis today. Taste of the French Caribbean was published by Clink Street on 31st January 2017 and is available for purchase here.
Today I’m sharing a simple recipe from the Taste of the French Caribbean fish setion.
Taste of the French Caribbean
Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.
At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.
Mussels with Calvados
500g mussels washed and cleaned
4 shallots chopped
2 cloves of garlic chopped
4 sprigs dill chopped
3 sprigs parsley chopped
50ml dry white wine
50ml double cream
1 tbsp water salt and pepper
1.Put mussels into a pan with finely chopped shallots , garlic, dill, parsley, and dry white wine.
- Place the pan on a moderate heat, cover the pan. When the mussels have opened pour in the cream, bring to the boil cook for 3 minutes.
- Mix the corn flour with a tablespoon of cold water.
- Stir in the cornflour mixture then the calvados. Cook for 3 minutes salt and pepper to taste.
- Ready to serve.
About Chef Denis
Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.
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