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Classic French Riviera Dishes at Home

Katie Lee's French Classics 04:06

The French Riviera is one of the most beautiful places in the world to vacation, but if you can't get to France, it's easy to bring a taste of summer on the Riviera to your own home!

"Early Show" contributor Katie Lee offered some great recipes Wednesday for signature dishes from the gorgeous resort region, to help you take a great "staycation."

Katie's Beach "Staycation" Recipes
"Early Show" Recipes Galore
Many More Recipes from Katie

RECIPES

Mussels with White Wine and Garlic

INGREDIENTS:
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 shallot, thinly sliced
2 cups dry white wine
2 pounds mussels, scrubbed
2 tablespoons unsalted butter
2 tablespoons flat-leaf parsley, chopped
Toasted baguette

METHOD:
In a large pot, heat olive oil over medium heat. Add garlic and shallots and sauté until tender. Stir in white wine and bring to a boil. Add mussels and cover until all the mussels open, about 3 to 4 minutes. Use a slotted spoon to remove mussels from the pot and transfer to a large bowl. Whisk in butter and parsley. Pour broth over mussels. Serve with toasted baguette.

*Discard any mussels that do not open

Salade Nicoise

INGREDIENTS:
1 teaspoon olive oil
1 pound sushi-grade tuna
4 cups green leaf lettuce, chopped
1/2 pound red new potatoes, halved and boiled
1/2 pound French green beans, blanched
1 pint grape tomatoes, halved
1/2 cup black olives
6 boiled eggs, halved
Anchovies (optional)

Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon flat-leaf parsley, chopped
Salt and pepper

METHOD:
Preheat a grill or grill pan over medium high heat. Brush tuna with olive oil and season with salt and pepper. Grill tuna on each side to desired doneness, about 1 to 2 minutes on each side for rare. Let cool and slice 1/4 inch thick.

In a large bowl, combine salad greens, potatoes, green beans, tomatoes, and olives with vinaigrette and toss to coat. Spoon onto a large platter. Top with tuna slices and garnish with boiled eggs and anchovies.

For vinaigrette: Whisk olive oil and Dijon until emulsified. Add vinegar and parsley and whisk. Season with salt and pepper and serve.

*A la Niçoise is a French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salade niçoise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs. (SOURCE: The Food Lover's Companion)

Apricot Tarts

INGREDIENTS:
1 sheet puff pastry, thawed
6 apricots, pit removed and halved
2 tablespoons brown sugar
2 tablespoons butter, diced
Whipped cream

METHOD:
Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut puff pastry into six rectangles and place on baking sheet. Sprinkle each rectangle with half of the brown sugar. Top each rectangle with two apricot halves and sprinkle with remaining brown sugar. Top each apricot halve with a piece of butter.

Bake for 15 minutes, or until golden brown and puffy. Let cool completely and serve with whipped cream

Lillet Blanc Spritz

INGREDIENTS:
1 bottle lillet blanc, chilled
1 bottle club soda
Fresh mint

METHOD:
Pour a few ounces of lillet into a wine glass filled with ice. Top with a splash of club soda and stir. Garnish with mint.

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