Top ways to flex your mussels

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This was published 6 years ago

Top ways to flex your mussels

By Jill Dupleix

Mussels are at their best in the colder months, with a deeper, sweeter flavour and omega-3 content almost as high as salmon.

Green Thai curry mussels with cashew crumb

Old-school crumbed mussels on the half shell meet Thai green curry and go out for drinks. This would also work well with curry laksa paste.

Green Thai curry mussels with cashew crumb.

Green Thai curry mussels with cashew crumb.Credit: William Meppem

1 tsp green Thai curry paste (more if mild)

170ml coconut milk

1 tbsp fish sauce

2 tsp sugar

½ cup packed coriander

½ cup packed mint leaves

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1 tbsp cashews

4 tbsp panko (Japanese) breadcrumbs

1kg mussels, scrubbed

½ cup white wine or water

1 tbsp vegetable oil

1 lime, cut into wedges

1. To make the curry sauce, heat the curry paste, coconut milk, fish sauce and sugar in a small pan, stirring, and simmer for 2 minutes. Whiz in a blender with the coriander, mint, salt and pepper, until smooth, and set aside.

2. To make the cashew crumb, whiz the cashews into a fine crumb. Lightly toss with panko crumbs and 1 to 2 tablespoons of the curry sauce until green, and set aside.

3. Rinse and debeard the mussels. Heat the wine in a large lidded pan over high heat. Add the mussels, cover, and cook for 2 minutes. Give the pan a good shake, then remove any opened mussels. Cover again and cook for a further 1 minute, removing each mussel as soon as it opens.

4. Heat the overhead grill to hot. Remove the top mussel shells, and arrange the mussels in their half shells on the grill tray. Top each mussel with one teaspoon curry sauce and half a teaspoon of crumbs. Drizzle or spray with oil and place under the grill for 1 to 2 minutes until crumbs are warm and golden.

5. Serve with extra herbs, cashews and lime wedges for squeezing.

Serves 4

Mussels with risoni, peas and bacon

Creme fraiche adds luxury and comfort to big bowls of sweet-fleshed mussels tossed with risoni, bacon and peas.

1kg mussels, scrubbed

150g risoni or small soup pasta

200g frozen peas

2 rashers bacon, diced

200ml white wine or cider

100g creme fraiche or cream

3 tbsp flat-leaf parsley, chopped

cracked black pepper for serving

1. Rinse and debeard the mussels.

2. Cook risoni in simmering salted water for 8 minutes or until al dente, drain and set aside. Cook the peas in simmering salted water for 1 minute, drain and set aside. Fry the bacon in a small pan until crisp and set aside.

3. Bring the wine to the boil in a large lidded pan over high heat. Add the mussels, cover, and cook for 2 minutes. Give the pan a good shake, then remove any opened mussels to a lidded bowl, to keep warm. Cover pan again and cook for a further 1 minute, removing mussels as soon as they open.

4. Add the risoni, peas, creme fraiche, sea salt and pepper to the cooking juices remaining in the pan and simmer for 2 minutes, stirring, until hot. Return the mussels to the pan, scatter with bacon, parsley and pepper, toss once or twice, and serve in warm pasta bowls.

Serves 4

Tip: Look out for pot-ready mussels that have been scrubbed, debearded and rinsed, ready for the pot.

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