MUSSEL & CHIVE OMELETTE

Serves: 2

3 1/2 tbsp (52.5 mL) dry white wine

1 thyme sprig

16 fresh mussels, scrubbed

3 tbsp (45 mL) whipping cream 1 tbsp (15 mL) snipped chives 4 eggs

Salt and freshly ground pepper Clarified butter (recipe follows), optional

1. Put the wine, thyme and mussels in a small saucepan, cover tightly and cook for a few minutes until the mussels have steamed open. Shell them immediately and place in a bowl, discarding any mussels that have not opened. Strain the juices through a muslin-lined sieve into a small clean pan, to eliminate any sand.

2. Simmer the mussel juices over a low heat until reduced by half, then add the cream and let it bubble until thick enough to coat the back of a spoon. Turn off the heat, add the chives and mussels, and keep warm ( but not hot).

3. Beat the eggs in a bowl, season lightly and use to make an omelette (recipe follows). Half-roll it, then add the creamy mussels and push them into the middle with a spoon. Roll the omelette and slide it on to a warm large plate. To make it look even more appetizing, you could brush it with a little clarified butter.

CLARIFIED BUTTER

This will withstand a higher frying temperature than butter. To make about 1/3 cup (80 mL) clarified butter, heat 7 tbsp (105 mL) unsalted butter in a pan over low heat and slowly bring to a boil. Skim off the froth from the surface, then carefully pour into a bowl, leaving the milky sediment behind. Clarified butter will keep in the fridge for several weeks.

OMELETTES

Allow 2 eggs per person for a starter or light snack; allow 3 eggs per person for a main course.

1. Break eggs into a bowl, season with salt and pepper and beat lightly with a fork. Heat an 8-inch (20-cm) frying pan, preferably non-stick. When the pan is hot, quickly brush a little clarified butter over the inside. Pour in the beaten eggs and cook for 5-10 seconds until they are just beginning to set very lightly on the bottom.

2. Immediately scrape the sides towards the middle, using the side of a fork. Carry on stirring almost continuously, gently shaking the pan with your other hand, until the omelette is cooked to your taste.

3. Allow 1 minute for a lightly cooked ‘runny’ omelette; 1 1/2 minutes for a firm omelette, or 2 minutes if you prefer a well cooked omelette.

4. To roll the omelette, flip one half over towards the middle, while tilting the pan. Add the filling, if you are using one, then roll the omelette over itself completely. Roll the omelette on to a plate or serving platter. Using a knife tip, make an incision down the whole length to expose a little of the filling, then brush with a little clarified butter.