Black Mussels from the ocean.

Every time I head down to the beach, I take a bag with me and of course also my fishing permit. So I can legally collect black mussels from the rocks while its low tide. The lower the water level the deeper I can reach to collect the mussels from the rocks. When you attempt this be careful and wear appropriate footwear, so the shells don’t cut your feet on the way in. There are many other small sea creatures as well, so be sure where you step not to disturb the little sea life.

Let’s get cooking… You are going to need the following, the fresher the better!

1/4 cup chives, chopped

1/2 cup white wine and you may enjoy the rest of the bottle.

1 cup cream, get this fresh from the farmers market.

1 tbsp olive oil or you can use coconut oil.

crusty bread, and toast them before serving.

500 g mussels, for this recipe. But I always prepare 1kg per person for a hearty meal.

3 cloves garlic, crushed and skinned.

Freshly ground sea salt and black peppercorns.

Gently fry cloves crushed garlic in olive oil for 1 minute, or until golden. Add cream and simmer for 5–10 minutes or until infused with the garlic, then add your salt and pepper.

In a separate saucepan over a medium to high heat, steam, covered, fresh mussels and white wine for 5 minutes, or until the mussels’ shells have opened.

Discard any unopened mussels and add the cooked mussels to the garlicky cream. Add chopped chives and toss to coat. Season to taste and serve hot with warm crusty bread.

I have also served this chilled, and the flavours are infused into the meat even better, you know its like ageing the mussel meat.

I also add chopped coriander with the chives if you like the flavour, this will be personal taste. So there you have it, next time you go to the beach remember to mussels and let me know how you did?

creamy-lemon-pepper-mussels

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