Mussels with chilli and shiitake

SERVES 6-8 AS AN APPETISER // PREP TIME 20 MINS // COOK 30 MINS

“The mussels that come from the water around the Mornington are particularly good,” says Phil Wood. “The cold nutrient-rich seas make for a nice sweet mussel. Serving them with a lightly spicy shiitake condiment is a wonderful way to start a meal. They can be steamed beforehand, then served reheated on the barbecue or cold straight from the fridge; they’ll be delicious either way.” 150 ml canola oil

5 golden shallots, thinly sliced 5 garlic cloves, thinly sliced 3 dried long red chillies, seeds removed, crumbled 1 tbsp coconut sugar, or to taste

1 tbsp Korean chilli flakes (see note)

1 tbsp fish sauce, or to taste 300 gm shiitake mushrooms

1 kg mussels, beards removed Lemon wedges (optional), to serve

1 Heat oil in a saucepan over medium heat, add shallot, garlic and chilli and cook, stirring occasionally, until very soft (10-12 minutes). Strain, reserving oil, then return shallot mixture to pan with sugar, Korean chilli and 3 tsp reserved oil.

Stir over medium heat until caramelised (6-8 minutes), then add fish sauce to stop the cooking. Transfer to a heatproof jug and blend with a hand-held blender until a smooth paste.

2 Meanwhile, preheat oven grill to high and grill shiitake on an oven tray, turning, until light golden (3-4 minutes). Finely dice.

3 Return shallot mixture to saucepan with shiitake and 60ml oil and stir over medium heat until shiitake is softened (3-4 minutes). Remove from heat and season to taste with fish sauce and sugar.

4 Place mussels in a large saucepan, then place pan over high heat, cover with a lid and cook, shaking pan occasionally, until mussels open (5-7 minutes; mussels will steam in their own juices). Remove mussels from pan, discarding top shells from each, and chill until needed.

5 To serve, preheat a barbecue or char-grill pan to high. Grill mussels in the shells until very hot (3-4 minutes). Top each with a teaspoon of shiitake mixture and serve with lemon wedges.

Note Korean chilli is available from Asian supermarkets.

Wine suggestion A riesling, such as Mac Forbes RS19 Riesling from the Strathbogie Ranges.

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