Portarlington Mussels are renowned as some of the finest in the Australia. You can pick them up for around $5/kg direct from suppliers so they are a super affordable yet luxurious meal to share with loved ones. This recipe is a cream based, but the technique used for building the flavour base is universal, so if tomatoes are more your thing then just substitute out the cream for a tin of crushed tomatoes and you’ll be onto a winner.
RECIPE BY: Sam Goodwin
SERVES: 3-4 people
PREPARATION: 10 minutes
COOKING: 5 minutes
INGREDIENTS
1kg Portarlington Mussels
1-2 tbsp Butter
1 large Shallot, finely sliced
1 clove Garlic, finely sliced or minced
250ml good quality Pinot Grigio, or dry white wine
125ml pure cream
½ bunch Dill, finely chopped
½ bunch Chives, finely chopped
TO SERVE;
½ lemon, zest of
1 loaf sourdough, thick sliced & toasted
HOW
1. To start sauce, select heavy based 30-40cm pan with lid. Place over medium-low heat.
2. Gentle melt butter. Add shallots & garlic, saute on over low heat for 5-10 minutes, stirring regularly, until soft & translucent.
3. Add white wine, bring to gentle simmer, then allow to reduce until 1/3 volume.
4. Add cream, bring to gentle simmer, then allow to reduce until 1/3 volume.
5. Add mussels, top with herbs, then place lid on pan. Cook for 4-5 minutes, at which time most mussels should be open & will have release their juices creating a well seasoned broth. This usually doesn’t require added salt but you may season to taste.
Note: Don’t worry if they’re not open, they’re still fine to eat unless they smell off-putting when opened.
6. Garnish with more fresh herbs, and fresh lemon zest.
7. Serve with toasted sourdough.