Bon appétit! Make citrus salad, mussels and more

Even if you can't go to Paris, you can at least eat like you're in the City of Light. Here, chef Jacques Haeringer of L'Auberge Chez François in Great Falls, Va., shares his recipes for mussels with garlic and herb butter, pepper steak with Roquefort cheese, and a citrus salad with ginger.

Mussels with garlic and herb butter
Servings:

Makes 2 servings

Ingredients

  • For the mussels:

    • 1 pound mussels
    • 1 1/2 tablespoons finely chopped shallots
    • 1/2 cup white wine
    • 1 tablespoons butter
    • 1 tablespoon finely chopped parsley
    • 2 sprigs of fresh thyme
    • Sea salt
    • Freshly ground pepper
  • For the herb butter:

    • 1/2 pound lightly salted butter
    • 1 tablespoon finely chopped parsley
    • 1/2 teaspoon fennel seed
    • 1 teaspoon lemon juice
    • 1 drop Tabasco sauce
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon freshly ground pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon finely chopped shallots
    • 1/2 teaspoon finely chopped garlic

Preparation

Baking Directions:

Pepper steak with Roquefort cheese
Servings:

Makes 2 servings

Ingredients

  • For the steak:

    • 2 New York strip steaks, 12 ounces each
    • 1 tablespoon cracked peppercorns
    • 1 tablespoon coarsely ground coriander seeds
    • 2 tablespoons butter
    • 1 tablespoon vegetable oil
    • 2 tablespoons Roquefort cheese
  • For the sauce:

    • 1 teaspoon minced shallots
    • 1/8 teaspoon cracked peppercorns
    • 1/4 cup dry white wine
    • 1 cup basic beef sauce
    • 1 teaspoon butter
    • Pinch of minced garlic
    • 2 drops lemon juice
    • Sea salt and freshly ground pepper

Preparation

Baking Directions:

Citrus salad with ginger
Servings:

Makes 2 servings

Ingredients

    • 2 oranges
    • 2 small grapefruit
    • 1 banana
    • 1 kiwi
    • 1 teaspoon finely chopped ginger
    • 2 tablespoons evaporated cane juice or sugar

Preparation

Baking Directions:

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