Recipes

Asian Inspired Mussels

Scrub mussels, remove beards.

Heat wok add all ingredients except mussels, bean sprouts and coriander leaves.

Toss till vegies start to soften then add mussels toss constantly until majority of mussels open ( use a knife to open any mussel that don’t open) tip in to large bowl toss through bean sprouts and coriander.

Serve with crusty bread.

This recipe can also be cooked in the oven place all ingredients except bean sprouts and coriander in to a baking tray cover and cook in moderate oven for about 25 min or until mussels open.

Toss through bean shoots and coriander and serve.

Steamed Mussels with Leek, Thyme and White Wine

For 4 people, de-beard and scrub (if necessary) 1.5kg of Portarlington Fresh Mussels.

Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes.

Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately with crusty bread. If some mussels haven’t open use a knife to help the opening process.

Linguini with Mussels, Butter and Saffron

For 4 people, de-beard and scrub 1kg of Portarlington Fresh Mussels.

Place them in a large pot with: 4 cloves of minced garlic, a finely diced medium-sized onion, a pinch of saffron threads and a couple of knobs of butter. Place on a moderate heat with a tight-fitting lid until the mussels have opened (usually 3-4 minutes).

Shake the pot after a minute or so to help the mussels open. Take off the heat and stir in a 1/2 cup of chopped flat-leaf parsley and a couple more knobs of butter. Season with a little salt and pepper, then toss through 500g of freshly cooked linguini or spaghetti. Serve immediately.

Mussel Cafe Sauces 

Coconut Curry Sauce

Ingredients:

• 1 tin Coconut cream
• Splash of oil
• 1/4 teaspoon Curry powder
• 1 teaspoon Green curry paste
• 1 teaspoon Brown sugar 
• 6 Kaffir lime leaves sliced fine
• 1 Lime (zested & juiced)

Method:

1. Get a pot and put on stove.
2. Put in oil and sweat off the curry paste & the curry powder.
3. Add the lime, brown sugar & kaffir lime leaves.
4. Add all of the coconut cream.
5. Let it boil.
6. then pour over steamed mussels

Tomato Chilli Sauce

Ingredients:

• 1 Large tin Crushed tomatoes 
• 1 small Brown onion finally diced
• 1 teaspoon Minced garlic
• 1 tablespoon Brown sugar
• 1/2 teaspoon Cracked black pepper 
• 1 teaspoon Vegeta powder
• Chilli flakes as much or little as you like
• 1 teaspoon Dried basil

Method:

1. Get a pot and put on stove.
2. Add oil and sweat off the onions.
3. Add all the seasonings - garlic, brown sugar, cracked black pepper, vegeta, chilli flakes, dried basil, sweat it off.
4. Add all of the tomato & simmer till cooked out, let it boil then stir.
5. pour over steamed mussels

French Sauce

Ingredients:

• 3 rashens Rindless bacon diced
• 1/2 cup White wine
• 1 teaspoon Minced garlic
• Cracked black pepper
• 1 tablespoon Cornflour
• Water enough to make cornflour runny
• 1 cup Thickened cream
• 1 cup Cooking cream

Method:

1. Dice up the bacon & fry
2. Once done, take out and out to one side to cool down.
3. Get a pot and put onto stove.
4. Put in oil and sweat off the garlic.
5. Add wine & pepper - Stir.
6. Add the Cooking & Thickened creams - Stir.
7. Add all the cooked bacon & its liquid.
8. In a jug, make a cornflour & water slurry by whisking it together.
9. Bring the French sauce to the boil - turn it down and simmer.
10. Then slowly add the slurry & stir it to the thickness you want (may need more slurry)
11. Simmer for 10 - 15 mins.
12. pour over steamed mussels

'Masterchef' Sauce

Ingredients:

• 1kg Mussels
• 6 Cherry tomatoes cut in half
• tablespoon diced Red onion
• 1 dollop Butter
• 1teaspoon Minced garlic
• pinch Parsley
• 1/8 cup Cooking wine
• 1/8 cupCooking cream

Method:

1. Cut the tomatoes in half or quarters (depending on size).
2. Dice up the red onion.
3. Cut the butter into cubes.
4. prepare picked parsley, garlic, cooking cream & cooking wine.
5. wash and clean mussels place in large fry pan on hot heat, when half the mussels have opened drain water then add all ingredients except cream.
6. cover and continue to cook until all mussels are open.
7. remove mussels from liquid, add cream to liquid and continue cooking liquid till you get a nice suace you can add more wine or cream if needed.
8. pour sauce over mussels 
9. enjoy with crusty bread.