Mussels with Garlic and Fines Herbes
YIELD: Serves 4
- Coffee filter or cheesecloth
- 3 pounds mussels
- 1 1/2 cups white wine
- 4 shallot lobes, sliced thin
- 1 bay leaf
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 tablespoon chopped flat-leaf parsley
- 1/2 tablespoon chopped chervil leaves
- 2 teaspoons chopped tarragon leaves
- 1 teaspoon chopped dill
- Clean the mussels: Scrub them well under cold running water. De-beard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don’t, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls and keep warm.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it’s too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces.
Salad Aux Fines Herbes with Camembert
YIELD: Makes 6 servings
- 2 teaspoons Champagne vinegar
- 1/2 tablespoon minced shallot
- 1/2 teaspoon whole-grain mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons mild olive oil
- Lettuce/Salad Greens of choice, about 6-8 cups
- Roughly chopped fines herbes, to taste
Accompaniments: Camembert cheese at room temperature and sliced baguette
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
Toss salad greens and herbs with dressing in a large bowl.
Fettuccine Fines Herbes
YIELD: Serves 2
- 6 oz. fettuccine noodles
- 3 tbsp. Parmigiano-Reggiano, finely grated
- 2 Tbsp. chervil, chopped
- 1 Tbsp. French Tarragon, chopped
- 1 tsp. parsley, finely chopped
- 1 tsp. dill, finely chopped
- 1 tsp. lovage, finely chopped
- 1/2 cup whole milk ricotta
- 1/4 tsp. kosher salt
- black pepper, ground
- 1 tbsp. butter, unsalted
Bring a large pot of salted water to a boil. Put the butter in a large stainless steel mixing bowl and set it on top of the boiling water. When melted, take it off the water and stir in the ricotta, herbs, Parmigianino, and salt.
Boil the pasta until tender but still slightly firm, usually about 2 to 4 minutes. Scoop about ½ cup of the cooking water from the pot, then drain the noodles. Using tongs, toss them with the ricotta and herbs along with as much of the reserved pasta water it takes to create a creamy sauce. Grind some black pepper on top and serve immediately in warm bowls.
Mustard Aioli-Grilled Potatoes with Fines Herbes
YIELD: Serves 4 to 6
- 1/2 cup mayonnaise
- 2 garlic cloves, smashed to a paste
- 1 heaping tablespoon Dijon mustard & whole grain mustard, each.
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds baby Yukon gold potatoes, scrubbed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh chervil, dill, lovage & French tarragon
- Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook, 15 to 20 minutes. Drain well and let cool slightly.
- Heat your grill to medium for direct grilling.
- Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes
YIELD: Makes 10 first-course servings
- 1 1-pound loaf French bread, cut into 1 1/2-inch pieces
- 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups grated Gruyère cheese
- 2 cups grated Swiss cheese
- 1 cup grated Parmesan cheese
- 4 tbsp. chopped fresh parsley
- 3 tbsp. chopped fresh chervil
- 2 tbsp. chopped fresh Lovage
- 2 tbsp. chopped fresh green dill tips
- 1 tbsp. chopped fresh French tarragon
- Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
- Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
- Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and Lovage, dill and French tarragon in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
- Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Sprinkle parsley and chervil over top. Cool 10 minutes.
Chicken Sauté Fine Herbes
YIELD: Serves 4
- 3 1/2 to 4 pound chicken, quartered
- 4-6 tablespoons butter
- Salt, freshly ground pepper
- 1 tbsp. parsley
- 1 tsp. chervil
- 1 tsp. Lovage
- 1 tsp. French tarragon
- 1 tsp. dill
- 1 cup white wine
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender.
- Finely chop herbs. Five minutes before removing the pan, add Lovage, French tarragon and dill.
- Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
- Top with finely chopped parsley and chervil.
***Feel free to substitute chicken breasts or any available cuts in this recipe.