Marinated Mussels

This recipe highlights the natural sweetness of South Australian Blue Mussels, gently cooked & preserved in a fragrant marinade.Delicious as an appetiser, snack or part of a seafood platter.

Ingredients

• 1kg live/pot ready South Australian blue mussels

• ½ cup dry white wine

• 1 small shallot, finely sliced

• 1 bay leaf

Pickling Marinade

• ½ cup white wine vinegar

• ½ cup apple cider vinegar

• ½ cup extra virgin olive oil

• 2 garlic cloves, thinly sliced

• 1 tsp coriander seeds

• 1 tsp mustard seeds

• ½ tsp fennel seeds

• Zest of 1 lemon

• 1 tsp sugar or honey

• Freshly ground black pepper

Method

1. Place mussels, wine, shallot & bay leaf in a large pot. Cover & cook on high heat for 3-4 minutes, until mussels just open. Discard any that remain closed.

2. Remove mussels from shells and place in a shallow dish. Reserve 2 tablespoons of the cooking liquid.

3. Combine vinegars, olive oil, garlic, spices, lemon zest, sugar & reserved cooking liquid in a small saucepan. Heat through gently until just warmed.

4. Pour the warm marinade over mussels. Cool, then refrigerate for at least 4 hours or overnight for best flavour.

5. Bring to room temperature, garnish withherbs & serve with lemon wedges and crusty bread.