52 February 2014 www.womanthismonth.com LIFESTYLE | food This year I have put together a three-course meal which is both quick and easy. This can be cooked and served direct from the dishes they are cooked in, reducing dishes to be cleaned and adding to the romance and rustic approach of it all. The seafood starter can be enjoyed as the baby hammour cooks to perfection, allowing you to both relax and enjoy each others company. The chocolate coffee granita can be made a day or two in advance and hidden away in the freezer and served at the last minute. by JAMES CLAIRE 750g fresh mussels 25g butter 1/2 white onion, finely diced 150g fresh calamari 150g fresh scallops 6 rashers beef or turkey bacon, chopped into small pieces 2 small leeks, sliced diagonally 1 tspn thyme sprigs 250ml apple juice Valentine’s Dinner STEAMED SEAFOOD WITH LEEKS AND HERBS • Scrub and de-beard the mussels. • Heat the butter in a large saucepan and gently fry the finely chopped onion. • Add the bacon pieces, frying for three-four minutes until it starts to brown. • Add the leeks, thyme, calamari and scallops. Cover with lid and sweat everything together for four-five minutes until soft. • Turn the heat up. Add the mussels and apple juice. Cover and cook for four-five minutes, shaking the pan occasionally, until the mussels have opened. • Discard any mussels that don’t open. Bring the saucepan straight to the table for a rustic approach and serve with crusty bread to soak up the juices.
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