Easy & Tasty Blue Mussels Recipe

Post

Subscribe

Blue mussels are delicious, a great source of vitamins and minerals and easy to prepare. They are often added to seafood soups, pasta, rice dishes like paella or steamed in white wine. If you haven't had a go at cooking them, here's my simple European-style recipe to help you enjoy this succulent mollusc. I found this recipe goes splendidly with a variety of wines, like a light lemony Riesling, a dry Sauvignon Blanc and even a White Rabbit White Ale.

I get 500 grams of mussels fresh from the Queen Victoria Market (QVM) and cook them on the very same day. They are cultured and therefore pre-cleaned. So all I really need to do is to give them a good rinse, remove the beards and I'm ready to start cooking for one person.

I love the natural hint of ocean sweetness and soft chewy texture of the mussel, so I try not to over-complicate the cooking. My easy and tasty blue mussel recipe focuses on clean flavours enhanced by garlic, tomato, leek and parsley. I add a small chilli when I crave a bit of heat. All these ingredients are readily available and cheap in QVM .

To prep, I slice 2 cloves of garlic, dice a medium-size tomato, slice a finger-length of leek and set aside a handful of roughly chopped Italian parsley. I'm not very proficient with the grams and cups and can't fathom the practicality of chopping parsley only to have to check if they all fit into 1/2 cup.






Now all that's left to do is to taste the succulent mussels
and dunk your crusty bread into the steamy broth.

Bon Appétit!

#recipes
#learn_something
%wneverywhere