KAKADU MUS­SELS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 5 mins Serves 2

1 Tbsp ex­tra vir­gin olive oil

1 sprig pa­per­bark leaves

(about 6 leaves)

500g fresh­wa­ter mus­sels, cleaned,

beards re­moved or black mus­sels Sea-salt flakes and freshly ground

black pep­per, to sea­son 2 wa­terlily stems, peeled and

chopped or 2 sticks cel­ery Crusty bread, to serve (op­tional) STEP 1 Put oil in a medium saucepan over medium-high heat. Add leaves and cook for 1 minute un­til aro­matic. Add mus­sels and sea­son. Add enough fresh wa­ter to come halfway up the level of the mus­sels. Fit the lid and cook for 3 min­utes, un­til mus­sels have opened. STEP 2 Add wa­terlily or cel­ery, stir through and cook for a fur­ther minute. Serve mus­sels with cook­ing liq­uid and crusty bread, if you like.

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