When I was traveling in Australia and new Zealand mussels were a weekly thing for me, I massive bowl with crusty bread and a white wine sauce would make my week. It still does- even if our mussels here are a lot less that impressive (maybe i should move to the south of France for better).
England just cant seem to compete on the seafood front sometimes and that makes me sad. Oh well it was a Sunny weekend last weekend and I wanted to be on a beach somewhere so I decide to take my mind back to Sydney beaches and Queenstown lakes. For me its all about the sauce, if get that down you are flying. This is such a great weekend lunch, because its so simple and quick to make.
So start with cleaning your mussels, at the end of the day you are going to be eating the shit they are being cooked in so this is a really important step, do you really want mussel poo in you mouth…no, no you don’t. At collage I would take hours doing this and it becomes quite therapeutic, but don’t fear it doesn’t actually take that long if you aren’t feeding the five thousand. Put them in a big bowl full of water and break all your nails pulling out the gunk and cleaning them, until theirs no grit left, by changing the water regularly you can see when the water runs clear they are clean. Once they are all clean we can start on the sauce.
Put butter into a pan (a good amount), finely chop the shallots and garlic and add to the butter until soft, add the chopped parsley white wine and cream. Season with salt and put the mussels in the pan, put the lid on and shake the pan over the next few mins, it should only take around 5 mins for them all to open up. Once they have, serve and eat straight away with crusty bread…then close your eyes and bam you aren’t in London anymore, instead you are in the South of France with a burnt nose- you can thank me later for this mini holiday.
What I used;
- 4ooml white wine
- 200ml single cream