This recipe reminds me of foraging for fresh seafood – it’s such an easy recipe to throw together quickly for a delicious meal. The mussels open up in just a few minutes in the peppery broth, and the lemon aspen gives a great zesty flavour without using lemons. You could also use periwinkles if you can find them at the market.
Serves 2-3.
Ingredients 14
1 kg mussels
4 shallots, sliced
4 native thyme sprigs
1 tbsp olive oil
5 g pepperberry leaf
3 tbsp tomato paste, (concentrated purée)
1 tsp chilli paste
1⁄2 tsp ground pepperberry
1 tsp lemon aspen powder
Pinch sea salt
200 ml white wine
Handful sea parsley, chopped
3 tbsp karkalla
To Serve
saltbush and warrigal greens damper, see my recipe
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Method 4
Make sure to clean your before cooking. You will see a little hairy bit sticking out from the side – this is called the beard, and all you need to do is pull it downwards towards the smaller end of the mussel to remove it, and they’re ready to use.
In a large, heavy frying pan with a lid, cook your and in the with the for 3 minutes over a high heat until the shallots are tender. Add the and and place the lid on to steam for 3 minutes.
Just as the start to open, add your , , , a pinch of and the , then close the lid and cook for another 3 minutes. Your mussels should be fully opened.
Toss through the and and serve with some slices of saltbush damper.
