#TankaTuesday / poetry

Fish Feast

Chris Hall59 Comments

a view from our stoep

it’s almost Christmas
and we will have a fish feast
elegant, possibly
but don’t miss any lovely juice
since we will have some mussels
~~~

Keith Floyd’s Moules Marinière 

Ingredients

  • Fresh mussels, cleaned and de-bearded
  • Butter
  • Shallots (or onion)
  • Garlic, unpeeled and crushed
  • Fresh parsley
  • Good white wine

Instructions

  1. Prepare the mussels: Clean them thoroughly, removing any beards or barnacles.
  2. Melt the butter: In a large saucepan, melt a generous amount of butter over high heat.
  3. Sauté aromatics: Add the chopped shallots, crushed garlic, and most of the parsley to the melted butter. Stir for a moment.
  4. Add wine: Pour in the white wine and let it come to a boil.
  5. Cook the mussels: Add the mussels to the pot, cover tightly, and cook over high heat for a few minutes until they open. Shake the pan occasionally.
  6. Discard any mussels that remain closed.
  7. Serve the mussels immediately with their juice and sprinkle with the remaining parsley.
  8. Enjoy: It is customary to serve with crusty bread for dipping in the flavourful sauce. 

~~~~~

For Colleen Chesebro’s #TankaTuesday #41 – 2 December 2025 where this week, Colleen’s invitation is ‘to write a syllabic poem on the food/or foods that are served according to your December traditions.‘

#TankaTuesday Poetry Challenge No. 41, December Foods, 12/2/2025

59 thoughts on “Fish Feast”

  17. I’ve gotten used to more fish as I’ve gotten older, but shell fish – I’ll let you have that delecacy 🙂

    Yes, it is good to have someone else and or others help make the feast enjoyable with their contributions!

    Liked by 1 person

    Reply

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