01
Mar
Flex your mussels for a delicious treat
Black lip mussels are an often-overlooked seafood option for lunch or dinner, but they are a delicious and relatively cost-efficient ingredient.Chef Matt Conquest said his black lip mussel recipe includes a base sauce and if you want to change it up you can add extra ingredients. Home chefs can create a creamy option by adding a teaspoon of fennel seeds and one cup of cream to the sauce.
Ingredients
Serves 2-43 tbsp extra-virgin olive oil
4 golden shallots, peeled and sliced
4 large garlic cloves, minced
1 long red chilli, diced or chopped (optional)
2 cups dry white wine
4 sprigs fresh thyme
2 bay leaves
Sea salt (Matt says not to season with salt until you try the sauce later during cooking.)
Good amount of cracked black pepper
2kg or 2 packs of live mussels, scrubbed and debearded
4 tbsp butter
4 tbsp fresh Italian parsley, chopped
200g spinach, optional
Crusty bread, sliced and grilled or fresh for serving
MethodTo make the sauce base, heat up a heavy-based pot to medium high for sautéing.
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