mussels Archives

Salad recipes

Fish hotpot in a creamy garlic broth

30 minutes

Chilli recipes

Coconut, chilli and ginger mussels

10 minutes

Prawns and

Mussels with tomato vinaigrette

5 minutes

Pasta recipes

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Citrusy seafood salad

20 minutes

Kelp, wakame and mussel broth

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

20 black mussels, on the shell
150 g kelp or kombu, coarsely diced (if you use kelp you've collected, be sure to wash it thoroughly)
1 onion, finely sliced
2 T bonito flakes (optional)
3/4 cup sake or white wine
1 x 5 cm ginger piece
2 garlic cloves, sliced
30 g wakame, soaked
1 cup cream
1 T miso paste

Method

Place the mussels, kelp, onion and bonito flakes, if using, into a large saucepan over a medium to high heat.

Toss in the pan, then add the sake or white wine, ginger, garlic and miso paste. Cover with a lid and toss a bit more.

Steam lightly for a minute or so before adding the remaining ingredients. Cover with the lid again. Simmer for a further 5 minutes until all the mussel shells have opened and the broth has become fragrant.

The mussels should be plump and silky, so take care not to overcook them. Discard any mussels that do not open.

Cook’s note: When cooking mussels, get the pan red hot and take them off the heat as soon as they open.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Warm egg-and-seafood salad

Fish hotpot in a creamy garlic broth

Coconut, chilli and ginger mussels

Mussels with tomato vinaigrette

Seafood pasta salad

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Angelhair pasta with mussels

Cape Malay mussels

Fragrant garlic mussels

Citrusy seafood salad

Haddock and prawn stew

Kelp, wakame and mussel broth

Kelp, wakame and mussel broth

Ingredients

Method