Freshly steamed mussels has to be my all time favourite lazy weekend lunch.
I love going to the Queen Victoria Market early on a Saturday morning, choosing my mussels from my favourite fish monger and then along to the deli to get a large crusty baguette. The smell of garlic and white wine wafting through the kitchen a little later on has me salivating in seconds so luckily Im rewarded within roughly 10 minutes. This past weekend was no exception.
Isn’t it funny though how our taste buds mature and change over time? Up until a couple of years ago, you couldn’t get me anywhere near an oyster or a mussel for love nor money but miraculously now I can never get enough! This being the case, its great to know that mussels are one of most sustainable types of seafood you can eat.
The great thing about these steamed mussels is that you can toss them with fresh pasta for dinner or get together later on and your friends will be SUPER impressed. They also dont have to know you only spent a whole $6.00 on the entire meal. Shhhh its our little secret….
What are you eating for lunch this Easter long weekend? I know what I’ll be having 🙂
Steamed Mussels with Garlic, White Wine and Coriander
- 1 kg fresh mussels
- 1 cup of white wine (add more if you wish)
- 4 cloves fresh garlic, minced
- 1/3 tsp of fresh ginger
- 1 red chilli
- 1 cup chopped fresh coriander
- Rinse mussels thoroughly and clean shells of beards
- Heat wok or large pot, add a little olive oil, garlic, chilli and ginger and fry for a minute or two until fragrant.
- Add mussels and then pour in white wine , cover with a lid and stirring occasionally. All the mussles should open within 10 minutes or less. Discard the mussels that dont open.
- Throw some fresh coriander over the mussels, toss and serve hot in the pan with crusty bread