$20 Mussel Mondays Lunch
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Leave the traffic behind and enjoy a carefree, carfree journey to the Portarlington Grand Hotel for their fabulous $20 Mussel Mondays. Catch the ferry from Docklands. Or drive if you wish.
Step off the ferry or out of your vehicle and wander the charming township of Portarlington, renowned for its pristine coastline and bountiful seafood.
You are at the seaside, and the mussels you eat are fresh off the boats. They are fat, plump, juicy with a salty tang and a delicious meaty flavour. You can see the farms offshore. Some of the farmers have owned and managed the farms for generations.
Many renowned chefs and TV show travel presenters visit Portarlington because of the mussels. Portarlington even has its own Mussel Festival. Every January, close to 30,000 people flock to the town.
You can buy a feed of mussels in many places in Portarlington, but the Port Arlington Grand Hotel has the $20 special.
As you savour each mouthwatering bite, you’ll realise why Portarlington has gained worldwide acclaim for its fresh mussels. Delight in the delicate balance of flavours, with every mussel boasting a natural sweetness and tender texture.
You can also buy a bag of fresh mussels to take home from Mr Mussels, a business on the Portarlington Pier, where you catch the ferry home.
There's no need to worry about making reservations – simply hop off the ferry and enjoy your feast of mussels 5 minutes walk away.
Tickets: Ferry tickets must be booked separately. (03) 9514 8959
. You Can Book Here
Port Phillip Ferries Docklands Terminal is at Harbour Esplanade, Docklands VIC, Australia
For details of the lunch at the Portarlington Grand Hotel, phone 03 8533 4898
Concession & Seniors
Lunch at Portarlington Grand Hotel
Here is the Port Arlington Hotel's suggested simple way to cook your bag of mussels.
Rinse mussels in fresh water.
Pull out any remaining beards.
Place mussels in a shallow pan or saucepan with a lid.
Do NOT overfill as the bottom mussels will open before the ones at the top.
Add about 1cm of liquid to the pan (water or white wine).
Place the lid on and then heat until they start to steam.
Lift the lid and check.
If the mussels are not all open, then replace the lid and give a gentle stir or shake; allow to steam again until the lid starts to rattle.
If some mussels remain closed, check by sliding a knife into them and prising open.
You can use some of the mussel liquor to add to a sauce.
Vegetables and herbs such as celery, onion, parsley, carrot, coriander, garlic, tarragon, chilli or basil can be added to the mussels when steaming or sautéed and added before steaming.
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