RECIPE & SHOW FOR APRIL 19

FINE DINING BY THE POOL
We’re just beginning to remember how steamy summer can be here in Houston, and along comes our own Four Seasons with a great new definition of “dining out.” Chefs from the downtown luxury property join us in the studio to talk about the terrific new items they’ve created to be served by the swimming pool. We’ll be sure to ask them what (besides margaritas, of course) might be the best drink to enjoy as well.

TASTING CLOS DU VAL
When French winemaker Bernard Portet was sent to California to look at the dirt in 1970, Napa Valley had only a handful of wineries – and most of those were dismissed global, by no one as much as the French. Still, the winery he founded called Clos du Val remains a standout even among the many great ones now littering the valley – as Rhodesia-born, former London accountant John Clews explains as we taste.

A BITE OF LAST CONCERT
Dawn Fudge isn’t your typical restaurateur – but that’s okay, since her Last Concert Café hidden among a tangle of warehouses, artist lofts and studio renovations isn’t your typical restaurant either. Dawn joins us to talk about the food she serves – primarily Mama’s Big Dinner of cheese enchiladas – as well as the live music she stages from every known musical genres and quite a few that aren’t.

This Week's Delicious Mischief Recipe...
FRESH MUSSELS IN GARLIC AND WINE SAUCE

4 pounds mussels
¼ cup minced shallots
5 cloves of garlic, minced
3 tablespoons olive
1 bay leaf
1½ cups dry white wine
½ teaspoon dried thyme
1 ½ cups very fine julienne strips of carrots
1 ½ cups very fine julienne strips of leeks
1 ½ cups very fine julienne strips of root celery
3 tablespoons soft butter
3 tablespoon flour
½ teaspoon salt
3 drops Tabasco sauce
2 tablespoons fresh lemon juice
¼ cup freshly chopped parsley

Scrub the mussels well under cold running water. In a kettle heat the olive oil over moderately low heat, add the shallots, garlic, bay leaf, thyme, leeks, celery, and carrots. Cook the mixture for 5 minutes stirring the vegetable until crisp-tender. Add the wine, salt and ½ cup of water; bring the mixture to a boil. Add the cleaned mussels, cover the kettle and steam them in the vegetable-wine broth for 8 minutes, or until each mussel has opened. Discard any unopened mussels.

With a slotted spoon transfer the mussels and vegetables to a heated bowl, keep mussels covered. Strain the cooking liquid through a fine sieve into measuring cup, and if necessary add enough water to measure 4 cups of liquid. In a saucepan melt the butter, add the flour and cook over low heat for 1 minute to make a roux, do not brown the roux. Whisk the broth, a little at a time into the roux, whisking and bringing the sauce to a boil.

Simmer the sauce for two minute; add the lemon juice, Tabasco sauce, and taste to your liking. Divide the mussels and vegetables into 4 heated soup plates, pour the sauce over each serving, and top with fresh chopped parsley. Serve with crusty French bread. Serves 4.