Marinated mussels with green chilli and celtuce.
The mussels can be opened the day before you wish to serve this dish. Cooked mussels keep well in the reserved cooking liquid. – 1kg mussels
– 1 piece celtuce or 2 pieces celery heart – 5 sprigs coriander
Dressing
– 60g green chilli, minced – 1 tsp minced ginger
– 2 cloves garlic, minced
– 2 tbsp light soy sauce
– 1 tbsp shallot, finely diced – 1 tbsp black vinegar
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1 tbsp grapeseed oil
– 1 tsp sesame oil
– 2 tbsp mussel stock Take the mussels and debeard them by tearing away the tough fibres/hair protruding from the shell. Using a fresh piece of steel wool, scrub each mussel to remove any debris. Heat a large saucepan over a high heat, add the mussels and a splash of water to the pan. Cover with a lid and cook over a high heat. After a minute or two, remove the lid and give the mussels a stir. Return the lid and repeat the process until the mussels begin to open. When most of the mussels have opened, strain the contents into a colander resting over a bowl to collect the liquid. When cool enough to handle, remove the mussels from each shell. Clean each mussel of any broken shell or beards you may have missed. Return each mussel to a half shell and arrange on a platter. To make the marinade, mix all the ingredients together. Peel and slice the celtuce or celery, slice thinly and dress with a tablespoon of the dressing. Arrange the celtuce on and around the mussels on the platter. Finish the dish by carefully spooning the dressing over the mussels and strew the whole dish with picked coriander leaves.
Wine pairing:
2017 Two Tonne Tasmania Ziggurat riesling/gewurztraminer, northern Tasmania ($32)
– Liam O’Brien, head sommelier, Cutler & Co