I know everything tastes great, but this dish is ‘superb’!
The Castlemaine delicatessen has Mussels in the seafood section that are fresh and ready to cook. Your only Mussel preparation is to rinse them in cold water and clean up the outside of the shell.
Ingredients:
1kg of Mussels
a bottle of white wine (any type, I used a $6.50 Sav Blanc)
1 onion, coarsely chopped
3 fresh ripe tomatoes
3 sprigs of spring onion
A handful of parsley
A handful of coriander (save a little to garnish)
Massel powdered chicken stock
Murray River Pink salt
Black cracked or freshly ground black pepper
Method
This dish is cooked in white wine. It is important that the alcohol evaporates before serving.
Chop the tomatoes in half and squeeze out the seeds. We will not use these in this recipe.
In a stovetop pot on medium heat, pour in the bottle of white wine, add the chopped onion, tomatoes, spring onion, parsley, coriander, chicken stock, salt and pepper.
Let it cook under medium heat for about seven minutes whilst the alcohol cooks out. Smell the steam to ensure the alcohol is gone. The flavours of the vegetables and herbs will merge beautifully. As this process takes the vibrancy of the colours, save some coriander and parsley to garnish to serve.
When all is ready, increase the heat to high and toss in your cleaned mussels. Place a lid on top. The mussels will be cooked and ready in about two minutes. Turn the heat off. Discard any mussels whose shells are not open.
Garnish with chopped parsley and coriander.
On second thoughts, maybe 2kgs is a more appropriate quantity!
Enjoy
