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Mussels and moi
prepared Padovani-style

Recipes prepared by Philippe Padovani of Padovani's Bistro & Wine Bar on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Fresh Mussels Mariners Style

4 pounds mussels
1/4 cup unsalted butter
2 onions, finely chopped
1-1/2 cups white wine, dry
1 bay leaf
1 sprig thyme
3/4 cups heavy cream
Salt & freshly ground white pepper to taste
2 tablespoons parsley, finely chopped

Clean the mussels by scrubbing the shells with a brush to remove any sand. Scrape barnacles off with a knife. Pull off any beards from the mussels. Discard any mussels that are broken, are not tightly closed or do not close when lightly tapped on work surface.

In a deep stockpot, melt the butter, add the onion and cook over medium heat until onions are transparent and soft, stirring constantly to prevent coloring. Stir in the mussels, wine, bay leaf and thyme and place a tight-fitting lid on the pot. Turn the heat to high and cook rapidly for 2-3 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that do not open.

Remove the mussels from the liquid and set aside.

Strain the cooking liquid through a fine sieve into a clean saucepan and reheat. Stir in the cream and season to taste with salt and freshly ground pepper.

Divide the mussels among four bowls and pour the cream mixture over them. Sprinkle each serving with chopped parsley. Makes 4 to 6 servings.

Poached Moi with
Julienne Cucumber, Marinated
Tomatoes & Basil

2 pounds moi, cut into 6-ounce fillets
2 cucumbers, julienned
4 sprigs of basil (for garnish)

Lemongrass Stock:

2 cups water
4 cups white wine
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
1/2 cup finely chopped shallots
1/2 cups finely chopped celery, with leaves
2 stalks finely chopped lemongrass
1 bouquet of bay leaves and parsley
4 garlic cloves, peeled
4 whole cloves
Juice of 1 lemon
2 tablespoons rock salt
Dash of white pepper
A pinch of cayenne pepper

Marinated Tomato & Basil:
6 medium vine-ripened tomatoes
1 cup olive oil
1 cup basil leaves, finely julienned
Juice of 1 lemon
2 garlic cloves, peeled
Salt & white pepper to taste

Prepare the lemongrass stock: Bring water and wine to a boil. Add the chopped vegetables, herbs, garlic, cloves and lemon juice. Continue to boil 15 minutes and add salt and pepper. Boil another 15 minutes. Strain the stock through a fine sieve and set aside. Discard solid ingredients.

To make Marinated Tomatoes, cut across the tops of the tomatoes just enough to cut the skin. Drop tomatoes in rapidly boiling water. After 30 seconds, drain and run under cold water until are cool enough to handle. Peel skin. Quarter tomatoes and remove pulp and seeds, leaving petals of flesh. Cut the tomatoes into julienne. Add the olive oil, basil, lemon juice, garlic and salt and pepper to taste.

Take a medium size skillet and spread some julienne of cucumber on the bottom, add four moi fillets and cover with the rest of the cucumber. Add Lemongrass Stock to cover the cucumber and bring to a boil for approximately 2 minutes or until moi is done. Drain off liquid.

Preheat four dinner plates. Divide the moi and cucumber among the plates. Place the tomatoes around or over the moi. Garnish each plate with a sprig of basil. Serve immediately. Makes 4 servings.

Nutritional information unavailable.

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