Mussels with Bayonne ham & shallots

Rick ate this dish at Chez Hortense, a family-run restaurant in Cap Ferret, loved by locals and tourists alike.

SERVES 3–4 as a starter PREP 10 mins COOK 15 mins

1.5 kg mussels, cleaned 100ml dry white wine 50g butter 1 shallot, finely chopped 75g Bayonne ham or prosciutto,

finely chopped 1 garlic clove, grated or finely chopped 1 handful mixed flat-leaf parsley,

tarragon, chervil and chives, chopped 1 Put the mussels in a large pan with a lid. Add 2 tbsp white wine, cover with the lid and cook over a high heat for 3–4 mins, shaking the pan every so often until the mussels have opened. Remove from the heat and strain into a colander over a large bowl, reserve the cooking liquid. Keep the mussels warm. 2 In the pan, melt the butter and gently cook the shallots, ham and garlic for 4-5 mins or until softened but not browned. Add the mussel cooking liquid and remaining wine, bring to a boil and reduce by half. Add the mussels and herbs, and mix well, seasoning with black pepper. Serve in warmed bowls with some crusty bread. • Recipe adapted from Rick Stein’s Long Weekends, published in September (£25, BBC Books). RICK STEIN’S LONG WEEKENDS For his latest adventure, Rick revisits some of his favourite destinations for a gastronomic long weekend. When he came up with the idea, Bordeaux topped his wish list. Having spent just half a day in Bordeaux when filming his French

Odyssey series, he very much wanted to go back and explore the city’s food and wine culture in more depth.

With each programme, Rick aims to make the most of just a few days – avoiding the tourist traps and discovering where the locals go.

Once back at home, Rick chooses three classic dishes from each destination to cook in his Padstow kitchen. He will also visit Berlin, Reykjavík, Bologna and Vienna for long weekends.