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Fresh mussels are more versatile than you might think. They’re also easy to prepare, readily available and inexpensive compared with other shellfish.
Farmed native green-lipped mussels (Perna canaliculus) are the ones sold from watery cases in our supermarkets. These bivalve molluscs are easily recognised by their vibrant green and gold shells, which encase plump, tender, flavoursome meat. If the mussel is male the flesh will be creamy white; if female it is apricot to orange in colour. Both sexes taste the same. Commercial mussels are about 10-15cm long, although they can reach 23cm, and are harvested from their suspended netting after 14-18 months.
Steamed Mussels with Tomato and Capsicum Salsa
Serve these as a tasty snack with fresh crusty bread and wedges of lime.
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24 medium mussels, scrubbed and beards removed
Salsa:
4 tomatoes, deseeded and cut into small dice
2 cloves garlic, finely chopped
1 small red chilli, deseeded and finely sliced
1 each small green and red capsicums, cut into small dice
2 shallots or 2 spring onions, diced
2 tablespoons chopped coriander leaves
Juice of a lime
3 tablespoons good-quality extra virgin olive oil
Salt and freshly ground black pepper |
Combine salsa ingredients and set aside. Place mussels in about 1cm of water in a large pot, bring to the boil, cover and cook over high heat 2-3 minutes or until mussels open. Remove mussels from pan, discarding any that do not open. Remove and discard the empty half-shell from each mussel. Arrange mussels still in half-shells on a serving plate and top with salsa. Serves 4
Mediterranean Mussel Filo Tarts
Great eaten warm for lunch or cold as a picnic treat.
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4 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
250g frozen spinach, thawed and drained well to remove as much moisture as possible
8 steamed mussels, coarsely chopped
150g feta, cubed
3 eggs, lightly beaten
Salt and freshly ground black pepper
6 sheets filo pastry
cup pine nuts for garnish |
Preheat oven to 170°C. Heat 1 tablespoon of the oil in a frypan and sauté onion and garlic until soft. Add spinach and sauté 1 minute. Cool then mix with mussels, feta and eggs and season to taste.
Cut the stack of 6 filo sheets into 9 squares. Brush each square with some of the remaining oil and line 9 medium muffin pans, placing 6 layers in each pan with each layer at a slight angle to the last. Divide filling between pans and sprinkle with pine nuts. Bake 20 minutes or until crusts are golden and filling is set. Makes 9
Mussel and Courgette Fritters
The salsa recipe on the facing page is great with these, as is aioli (garlic mayonnaise) and home-made tartare sauce.
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12 mussels, finely chopped
2 cups grated courgettes
teaspoon salt
2 eggs, lightly beaten
2 spring onions, finely chopped
cup coarsely chopped parsley
1 clove garlic, peeled and crushed
2 tablespoons flour
Freshly ground black pepper to taste
2 tablespoons each vegetable oil and butter | Steam mussels in about 1cm of water until just opened. Remove each mussel as it opens to avoid overcooking.
Combine courgettes and salt in a colander, leave to drain 20 minutes then squeeze out as much moisture as possible and pat dry with paper towels. Combine mussels, courgettes, eggs, spring onions, parsley, garlic, flour and pepper.
Heat oil and butter in a non-stick frypan over medium heat. Cook batter a tablespoon at a time, turning to brown both sides. Serve with fries if desired. Makes about 20
Wild Rice and Mussel Salad
Wild rice blend, a mix of white long grain rice and wild rice, is available in packets from most supermarkets. It adds interest and flavour to this tasty salad.
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Dressing:
cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons grated palm sugar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, peeled and crushed
Salad:
24 mussels, cooked and removed from shells, coarsely chopped
4 cups cooked wild rice blend, at room temperature
3 cups broccoli florets, blanched
2 red capsicums, seeded and diced
3 spring onions, sliced on an angle
Salt and freshly ground pepper
cup coarsely chopped coriander leaves
2 tablespoons sesame seeds, lightly toasted
| Combine dressing ingredients in a screw-top jar and shake well. Place mussels in a non-reactive bowl and toss with half the dressing. Cover and chill for 1 hour.
In a large bowl combine cooked rice, broccoli, capsicums and spring onions. Add mussels and the dressing they have been marinating in. Toss to combine and season to taste with salt and pepper.
Arrange salad in a serving dish and drizzle over remaining dressing. Sprinkle with coriander and sesame seeds.
Serves 4-6
Preparing mussels:
Mussels should be alive when you cook them. To test, leave at room temperature 20 minutes then lightly tap shells or hold under running water until they close. If a shell stays open, the mussel is dead – discard it. Likewise discard any that don’t open after cooking.
Mussels don’t live for long in the fridge so try to purchase them the day you intend to cook them.
Before cooking, scrub mussels under cold running water and knock off any barnacles. Pull out fibrous beards and rinse again.
Mussel Chowder with Thai Flavours (extra online only recipe)
This thick, tasty soup can be reheated but do so over a gentle heat and do not allow it to boil as this will spoil the creamy consistency
3 rashers traditional smoked bacon
6 spring onions, chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
1 thumb fresh ginger, finely chopped
2 teaspoons green curry paste
1 red capsicum, deseeded and chopped
2 medium potatoes, peeled and cubed
1 stalk lemon grass, bruised
2 tablespoons fish sauce
1 cup fish stock
1 cup water
Salt and freshly ground black pepper
5 tablespoons flour
300ml milk
300ml coconut milk
24 cooked mussels, coarsely chopped, plus extra in shell for garnish
Coriander leaves for garnish
Dice bacon, discarding rind, and gently fry in a large non-stick pan until starting to brown. Add spring onions and celery and cook until golden. Add garlic, ginger and curry paste and fry gently for 1 minute. Add capsicum, potatoes, lemon grass, fish sauce, fish stock and water. Bring to the boil and simmer until potatoes are tender.
Mix flour to a paste with ˝ cup of the milk and stir into pan. Keep stirring until mixture boils. Add remaining milk along with coconut milk and mussels. Simmer soup 4-5 minutes. Season to taste.
Serve soup in bowls garnished with an opened mussel in its shell and a sprig of coriander. Serves 4-6
Penne Pasta with Tomato and Seafood Sauce (extra online only recipe)
Mussels, anchovies, snapper and scallops are combined in this special tomato-based pasta sauce.
2 tablespoons olive oil
1 onion, finely chopped
1 cloves garlic, finely chopped
2 x 400g cans chopped peeled tomatoes
1 teaspoon sugar
2 tablespoons capers, drained
4-6 anchovy fillets, chopped
8 small mussels, scrubbed and beards removed
1 medium fillet of snapper, skinned, boned and cubed
12 raw scallops
8 large pitted black olives
Salt and freshly ground pepper
400g penne pasta, cooked to packet directions
Garnish: ˝ cup coarsely chopped flat-leaf parsley
Shaved parmesan (optional)
Heat oil in a large non-stick frypan and cook onion and garlic over gentle heat until soft and transparent. Add tomatoes, sugar, capers and anchovies. Simmer 10 minutes, partially covered.
Add mussels, cover and cook until mussels are just opening. Add snapper and scallops and cook a further 2 minutes. Add olives and season to taste. Gently fold sauce through drained, cooked pasta and serve immediately, sprinkled with parsley and shaved parmesan if desired. Serves 4-6
Story: Bernadette Hogg
Issue: October 2006
Photographs: Rachael Hale
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