Gourmet: Drunken mussels in beer with garlic and thyme
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Video note: Watch Bart share his tips for mussel preparation
on episode 10 of Escape
with ET on Channel 10
on January 16. |
Mussels are some of our cheapest and tastiest ocean treats and they cook in a matter of minutes. For this recipe, allow a full kilo of fresh mussels for four people and cook the mussels on the day of purchase.
Preparation time: 15 minutes
Cooking time: 4 minutes
Serves: 4
- 1kg fresh mussels, scrubbed and de-bearded
- 2 tblsps Jingilli extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 small red bird's eye chilli, sliced
- 8 sprigs fresh lemon thyme
- ½ can beer (do what you want with the other half)
- freshly cracked black pepper, to taste salt, to taste
- 1 cup torn continental parsley
Prepare the fresh mussels by removing the beard and scrubbing away any foreign particles on the shells. Give them a quick rinse in cold water and allow them to drain in a colander.
Gently heat a large, deep saucepan and add the olive oil. Add the sliced garlic, chilli and thyme sprigs. Stir on gentle heat for 30 seconds until fragrant.
Pour in the beer, then add the pepper and the mussels. Boil, then cover with a lid and steam for four minutes. Toss them about occasionally to ensure even cooking. Discard any mussels that have not opened.
Toss through the parsley, check the seasoning levels and serve in deep bowls.
Mussel preparation
Inexpensive and delicious, low in fat and high in protein, these treasures from our ocean should be on everyone's table. Mussels can be cooked in a flash and they'll take up almost any flavours that we wish to add.
Ninety five per cent of the mussels we consume are farmed and take around two years to harvest. The most common mussels available are blue or black. Mussels must be alive when purchased and can be refrigerated for up to two days.
To clean: place the mussels in a bowl or sink of clean, cold water and rinse well. Grab and pull the beard firmly down and discard (the beards are used to attach themselves to culture ropes or bags). Do this process just prior to cooking them, and place them into a colander and allow to drain.
To steam: use a large pan with a tight-fitting lid, adding some liquid to assist with steaming and flavour. You can create extra flavours by adding diced vegetables, spices and herbs. It should take just four minutes for fresh mussels to open. Discard any unopened mussels.
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