Recipes

Asian Inspired Mussels

2kg fresh Portarlington mussels

8cm piece ginger, cut into matchsticks

1 clove garlic, finely sliced

2 kaffir lime leaves, shredded finely

2 fresh long chillies sliced thinly

1 carrot, cut into match sticks

1 red capsicum, cut into matchsticks

1/3 cup water

¼ cup kecap manis

¼ cup lime juice

½ cup bean sprouts

½ cup coriander leaves

 

Scrub mussels, remove beards.

Heat wok add all ingredients except mussels, bean sprouts and coriander leaves.

Toss till vegies start to soften then add mussels toss constantly until majority of mussels open ( use a knife to open any mussel that don’t open) tip in to large bowl toss through bean sprouts and coriander.

Serve with crusty bread.

This recipe can also be cooked in the oven place all ingredients except bean sprouts and coriander in to a baking tray cover and cook in moderate oven for about 25 min or until mussels open.

Toss through bean shoots and coriander and serve.

 


 

Steamed Mussels with Leek, Thyme and White Wine

For 4 people, de-beard and scrub (if necessary) 1.5kg of Portarlington Fresh Mussels.

Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes.

Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately with crusty bread. If some mussels haven’t open use a knife to help the opening process.

 


 

Linguini with Mussels, Butter and Saffron

For 4 people, de-beard and scrub 1kg of Portarlington Fresh Mussels.

Place them in a large pot with: 4 cloves of minced garlic, a finely diced medium-sized onion, a pinch of saffron threads and a couple of knobs of butter. Place on a moderate heat with a tight-fitting lid until the mussels have opened (usually 3-4 minutes).

Shake the pot after a minute or so to help the mussels open. Take off the heat and stir in a 1/2 cup of chopped flat-leaf parsley and a couple more knobs of butter. Season with a little salt and pepper, then toss through 500g of freshly cooked linguini or spaghetti. Serve immediately.

 

Sauces 

Coconut Curry Sauce

Ingredients:

  • Coconut cream
  • Splash of oil
  • Curry powder
  • Green curry paste
  • Brown sugar 
  • Kaffir lime leaves
  • Limes (zested & juiced)

Method:

  1. Get a pot and put on stove.
  2. Put in oil and sweat off the curry paste & the curry powder.
  3. Add the lime, brown sugar & kaffir lime leaves.
  4. Add all of the coconut cream.
  5. Let it boil.
  6. Once done, let it cool down the put a lid on pot.

 

Tomato Chilli Sauce

Ingredients:

  • Crushed tomatoes 
  • Brown onion
  • Minced garlic
  • Brown sugar
  • Cracked black pepper 
  • Vegeta powder
  • Chilli flakes
  • Dried basil

Method:

  1. Get a pot and put on stove.
  2. Add oil and sweat off the onions.
  3. Add all the seasonings - garlic, brown sugar, cracked black pepper, vegeta, chilli flakes, dried basil, sweat it off.
  4. Add all of the tomato & simmer till cooked out, let it boil then stir.
  5. Once done, let it cool the pop lid on.

 

French Sauce

Ingredients:

  • Rindless bacon
  • White wine
  • Minced garlic
  • Cracked black pepper
  • Cornflour
  • Water
  • Thickened cream
  • Cooking cream

Method:

  1. Dice up the bacon & cook it in the oven on high heat (180'C) for 10-15 mins.
  2. Once done, take out and out to one side to cool down.
  3. Get a pot and put onto stove.
  4. Put in oil and sweat off the garlic.
  5. Add wine & pepper - Stir.
  6. Add the Cooking & Thickened creams - Stir.
  7. Add all the cooked bacon & its liquid.
  8. In a jug, make a cornflour & water slurry by whisking it together.
  9. Bring the French sauce to the boil - turn it down and simmer.
  10. Then slowly add the slurry & stir it to the thickness you want (may need more slurry)
  11. Simmer for 10 - 15 mins.
  12. When done, let it cool down and put lid on.

 

'Masterchef' Sauce

Ingredients:

  • Cherry tomatoes
  • Red onion
  • Butter
  • Minced garlic
  • Parsley
  • Cooking wine
  • Cooking cream

Method:

  1. Cut the tomatoes in half or quarters (depending on size).
  2. Dice up the red onion.
  3. Cut the butter into cubes.
  4. Then get 1 circle takeaway container with its lid - put the cut tomatoes, red onion, butter & the minced garlic in. Put lid on
  5. Make sure you have picked parsley, cooking cream & cooking wine in your fridge.