Mussel Recipes - Australian Fishing Charters Online

CREAM OF MUSSEL SOUP MUSSELS WITH BACON AND GARLIC MUSSELS WITH SPICY TOMATO-CHILI SAUCE

		CREAM OF MUSSEL SOUP		Top of page
		1kg mussels 1 cup dry white wine 60g butter 8 green shallots, chopped 1/2 teaspoon curry powder 1/4 cup plain flour 3 cups water 1 tablespoon tomato paste 1 large vegetable stock cube, crumbled 3/4 cup cream 1 tablespoon chopped fresh dill	Combine mussels and wine in large saucepan, bring to boil, cover, simmer for 3 minutes, remove mussels as they open ( or microwave, covered, on HIGH for about 2 minutes). Strain, cooking liquid and reserve. Melt butter in large saucepan, dd shallots and curry powder, cook for 2 minutes (or microwave on HIGH for about 2 minutes) or until shallots are soft. Stir in flour, stir constantly over medium heat for 2 minutes (or microwave on HIGH for about 1 minute). Remove from heat, gradually add reserved liquid, water, tomatoe paste and stock cube. Return to heat (or microwave, uncovered, on HIGH for about 13 minutes, stirring occasionally) until mixture boils and thickens. Add cream, dill and mussels, heat without boiling. SERVES 4.

		MUSSELS WITH BACON AND GARLIC TOPPING		Top of page
		24 mussels 1/2 cup water BACON TOPPING 4 bacon rashers, chopped 1/3 cup Japanese soy sauce GARLIC TOPPING 1 1/2 cups stale breadcrumbs 2 cloves garlic, crushed 2 tablespoons chopped fresh chives 60g butter	Scrub mussels and remove beards. Combine mussels and water in large saucepan. bring to boil, add mussels, cook for about 1 1/2 minutes. Remove mussels from pan as soon as shells open: discard any unopened shells. Loosen mussel meat in shells. Top half the mussels with bacon mixture and the other half with garlic mixture. Grill for about 5 minutes or until toppings a lightly brown.

		MUSSELS WITH SPICY TOMATO CHILI SAUCE		Top of page
		2 tablespoons vegetable oil 1 onion, chopped 1/4 cup tomato paste 3 tablespoons black bean garlic sauce 3 tablespoons minced seeded jalapeno chillies 1 tin diced tomatoes (1/2 ounce) 1 cup fish stock 2 pounds mussels, scrubbed, debearded AVAILABLE AT ASIAN MARKETS AND IN THE ASIAN FOOD SECTION OF SOME SUPERMARKETS	Heat oil in aheavy large pot over a medum-high heat. Add onion and saute for 5 minutes. Mix in tomato paste, black bean sauce and jalapenos, then tomatoes and fish stock. Bring to boil. Add mussels. Cook until mussels open (about 6 minutes). Discard any mussels that do not open. Ladle mussels and tomato mixture into bowls and serve.

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