周末午後的療癒美食 _ 各式口味的經典淡菜料理

周末午後的療癒美食 _ 各式口味的經典淡菜料理

周末午後的療癒美食 _ 各式口味的經典淡菜料理

Healing Food for a Weekend Afternoon
Classic mussel cuisines in all flavors



Mussel is a type of shellfish, also known as "Dancai" in Mandarin and "Ibel", "Kecai" and "Qinko" in other languages. Mussel can be used fresh, frozen and even dried which gives it a light salted umami taste hence the name "Dancai" relates to light dish or light vegetables. There is however another saying which is from people living near South China Sea known as "Dan" digs mussels for pearls where the remains used as food supplements. Mussels are like staples which can be eaten on most occassions and using it as a dish which also refers to "Cai" in Mandarin. Thus "Dancai" also means the dish of the "Dan" people. 



Mussels contributes greatly to the global fishery industry especially in North America, Northern Europe and Australia. Taiwan's Matsu Island also produces good quality Mussel known for its great texture and large plump size. The harvest season is usually from June to December and Mussels have great nutrional values apart for being great delicacies. It is widely used in Chinese Medicine for its medicinal and healing effects such as reducing inflammation, increases quality of semen for men and studies have suggested it to be more aphrodisiac then oysters. Mussels are very versatile when it comes to preparing. It can be steamed, fried, grilled or even use in soups.


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Home cooking in Europe: delicious mussel cuisines from all over the world.



Mussels are widely used as entres in typical European and American restaurants. "Moules frites" (Mussels with French fries) for example is a national dish of Belgium. Usually sauteed in onions, celery, garlic and finishing off with white wine and cream depending on individuals, there's more then 20 variations of recipes across Belgium. The versatility nature of it really propelled it to becoming a "universal seafood". 


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The French eats mussels with French bread and "Moules Marinieres" (Mussesl in White Wine) is the best interpretation of it. Cooked with cream, white wine and spices and the juices used a dipping sauce for the bread. British presented it more as a pub dish where they too have their take on cooking the Mussels in alcohol but now with Cider. Sauteed onion, bacon for smokiness together with Mussels and finally finishing it off with Cider and abit of cream. The tartness of cider bringing out more sweetness of the Mussels is becoming a popular way of preparing it. Spanish uses it in paella, Morrocans in Tagines and even Turks deep frying it and pair with yoghurt. It is evident enough that the versatility of mussel is truely a very popular seafood.


Confit: The magic recipe for preserving the umami of ingredients.


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“Mussel confit" is a combination of versatile ingredient cooked with traditional culinary technique. Confit is a way of cooking the meat in its own fat in a relative lower heat. The whole process is tedious and needs to be careful as the cooking temperature will change the texture of the protein. Confit is widely used in Avian protein and slowly extend to pork. It preserves the meat as it is cooked in oil for longer storage purpose, locking flavors within as well as providing a tender texture to the protein.



From traditional "French Duck Confit" to recent trending garlic confit, we can truely appreciate the wisdom from the past. The technique has been adopted and heavily improvised in our current time.


Confit de Moules




Dotard Village has an interesting take on this versatile ingredient, they have adpoted an traditional cooking method however giving it more fiesty character cooking it with more Spanish style. Confit in homemade chilli oil and spices, the chef hopes to better bring out the sweetness of Mussel to contrast against the spice.


西餐永遠少不了餐酒,而白酒則是海鮮的最佳夥伴。糊塗里的油封淡菜搭配德國的甜雷斯令(Riesling),能中和佐料的辛辣感;白蘇維儂(Sauvignon Blanc)的花草香,能提升油封淡菜的鮮味,也是上上之選。

Rounding the flavourful experience with a dry Riesling. The whole experience aims at bringing out the best of the Mussels, extracting every bit of sweetness of it. If you prefer something more floral, they suggest a Sauvignon Blanc from New Zealand which its subtle grass nose notes adds more earthiness to the fiesty Mussel, giving it a good balance and round off too.




Without a doubt, Mussels have attached itself to food culture and habits across the globe. Be it paired with hot fries, bread or even staple it can prove to be an ultimate comfort food. Pair with a glass of white wine it brings delicate taste profile, pair it with cider it brings heartiness. Dotard village's approach on Mussels hopes to bring a give it a new level of experience.