
An ode to mussels
Mussels are in my eyes one of the greatest week night ingredients. They’re cheap, simple to cook, flexible in flavour pairings and take less time than pasta to cook.
On top of that they’re one of the best meats for environmentally concious foodies, their farming does little or no damage to the environment and they’re farmed in a wholly renewable fashion.
The only drawback to mussels I could point out would be that they are a little difficult to get hold of, only infrequently appearing in my local supermarkets in the deli section. The closest reliable source is the fishmongers at Prahran Market which is a 20 minute drive from our abode. Grab them when you can!
Mussels in Beer Broth
This recipe is an adaptation of a usual suspect in our house, Mussels in White Wine Broth however I had a bottle of Red Hill Brewery Belgian Blonde in the fridge from a trip to their establishment last weekend. A light slightly sweet beer with a bit of spicy hops, I had one bottle left this evening and pairing it with the mussels just made sense.
1kg fresh mussels cleaned
300ml beer (about a bottle, drink the rest)
1/2 brown onion diced
3 cloves garlic diced
large pinch dried chilli flakes
juice of 1/2 lemon
1 tablespoon butter (optional)
1. In a large pot cook the onions and garlic in some olive oil [1] with a large pinch of salt until softened. Then melt the butter in with the onions.
2. Add chilli flakes, lemon juice and beer and bring close to the boil.
3. Put in the mussels and cover. Cook for around 5 minutes, stirring once or twice until most [2] of them have opened.
4. Serve immediately in bowls with the broth and a side of bread for dipping.
[1] Use olive oil for the flavour, especially if you are not adding butter later.
[2] Eat the bloody closed mussels as well! The myth of mussels that don’t open being off is utter rubbish, not only does the eminent science communicator Dr Karl agree with me, but so do mussel farmers! I ate 5 of them tonight.
For most of us weeknight cooking is what we get to do most so when I find a recipe that is exciting and fits into the 30 minute to 1 hour bracket that week night cooking allows I get excited.





