Now that I am residing in Australia, I find that I missed a lot of things about New Zealand, one being the green lipped mussels. Sure there are plenty of those black mussels here, I see them in the supermarkets in Oz, but it is not the same.
I love the big fatty, fleshy juicy mussels. You see, size does matter!! At least to me, I don't want those puny little mussels... I mean, what is that? Wannabe mussels?
Anyway, here is one of my simple recipe to cook mussels. Please ensure that you scrub the mussels clean and remove their beards before cooking.
A dozen or two of mussels in shells
1 diced shallots or onion, I find shallots more fragrant and sweeter.
1 Tablespoon crushed garlic
3 Tablespoons of olive oil or you can use butter
1 cup of water
1 cup of white wine
1 very tiny pinch of sea salt.
Freshly chopped continental parsley herbs
1 cup of double/heavy cream, to be added last, prior to serving.
- In a large pot, sautéed the onions and crushed garlic in olive oil or butter, add in wine and water, let it boil
- Add in mussels
- Add in herbs
- Close lid and let mussels cooked till shells are opened. Discard non opened ones.
- Remove from heat
- Stir in heavy cream, we do this last as we do not want the cream to separate or be boiled to smithereens :)
- Plate up and served with crusty bread and everything always taste better with more wine!!