The evening chill is in the air, the burn off haze as well while the excitement of having footy is back - Melbourne is at her best during the Autumn season and Conway's also has a wonderful array of seafood available. Mussels from both Peninsulas are the best in years as well garfish, flounder and flathead.
Autumn menu planning calls for warmer dishes, rustic seafood dishes - think creamy seafood pie, hearty fish soup or the ever popular mussel stews.
MUSSELS are juicy and have a great 'sea flavour'. The edible portion is the muscle within the shell and it take very little time to cook. As soon as they open, remove from the heat to prevent the meat from shrivelling and becoming tough and chewy.
Steam or simmer in the shell with wine, stock and aromatics. Mussels can also be Grilled or BBQ'd in the shell, which gives a slightly smoky taste. To smoke, marinate, pickle or crumb and fry, remove mussels from the shell first.
Try out this recipe, quick easy and more importantly delicious.
- 2kg pot-ready Australian Mussels
- 4 tablespoons olive oil
- 6 cloves garlic, peeled and finely chopped
- 1 ½ cups white wine
- 1 cup crème fraiche
- ¼ cup parsley leaves finely chopped
- toasted sourdough to serve
This recipe is so easy that you’ll have it down pat after the first try.
First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.
In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes. Add in the wine and crème fraiche, and simmer for 5 minutes.
Now for the business end. Add the mussels and pop on the lid for 5 minutes. Now, give ‘em a stir and put the lid back on for another 5, or until most of the mussels have opened.
At the last minute toss in the parsley and stir through. Serve with warm toasted sourdough and lashings of butter. Prepare yourself for praise and serious brownie points. De-lish.
Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 15 minutes