Rundles, what a pleasant find on the waters of Lake Victoria. If you are in downtown Stratford, Ontario, Canada, you can find it under the bridge. We’re including their Warm Mussels with Marinated Vegetables recipe.

Rundles is open from June 4, 2010 through September 25, 2010. The summer season makes it perfect for those who seek out Shakespeare and other playwrights in Stratford.

Chef Neil Baxter has been at Rundles since 1981. However, he has done his due diligence apprenticing at many of the top restaurants in rance and North America. Many I’ve not had the pleasure of visiting, however Tour d’Argent must have been a challenging stint.

Rundles bases its food on modern forms of French cooking tied in with current influences that come from having a global reach.

Chef Neil was willing to share three recipes with us. So, two more will be coming.

Makes about 6 servings

Marinated Vegetables

1/2 cup zucchini, cut in 1/4 ” dice

1/2 cup fennel, cut in 1/4 ” dice

1/2cup ripe tomato, seeded, cut in 1/4 ” dice

1 tsp chopped shallot

Pinch cayenne

Salt and freshly ground pepper

1 tsp Italian parley, chopped

2 tbsp basil, chopped

1/2 clove garlic, peeled and split in half

1 tsp capers, drained

4 imported black olives, pitted and dice
d

1/4cup olive oil

1/4 cup extra-virgin olive oil

1 canned chipotle, finely chopped

Mussels

4 lbs mussels

4 tbsp finely chopped shallots

2 tbsp chopped parsley

Salt and pepper

H cup dry white wine

2 eggs, beaten

1 cup panko breadcrumbs

Preparing the Marinated Vegetables

Bring a pot of water to a boil and blanch the zucchini for 1 minute.

Drain, dry on a piece of paper towel and place in a bowl with the fennel, tomato and shallot.

Season with cayenne, salt, and pepper.

Add the parsley, basil, garlic, capers, olives, chipotle and olive oils.

Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.

Preparing the Mussels

Scrub mussels under cold running water and remove any beards that may be attached.

Discard any that do not close when tapped.

Place saucepan over high heat to warm.

Add mussels, shallots and parsley; season quickly with salt and pepper; then add wine and quickly cover with lid and shake several times to distribute the flavorings.

Cook for 3 to 4 minutes or until mussels are opened.

Scoop the mussels out and cool on a tray.

Remove the mussels from the shell, reserve one shell. Dip the mussel in the beaten egg and then coat in the bread crumbs.

Serving the Mussels

Heat the clarified butter in a large shallow skillet over medium heat.

Pan-fry the mussels on one side then turn over and pan-fry the top-side.

Drain and season with salt and pepper.

Arrange the mussel shells in a radial pattern in shallow bowls.

Place a tablespoon of marinated vegetables into each shell, top with a mussel and serve immediately.

Neil’s Note

yle=”font-family: arial;”>This dish would be interesting with clams as well.

You can make reservations at Rundles and they are necessary.

Rundles

9 Cobourg Street, Stratford, Ontario, Canada

Tel: 519.271.6442