Creamy Mussels and Cider

Creamy Mussels and Cider

With smoky bacon, fresh herbs and garlic ciabatta. Simple and delicious, the cider and herbs make an amazingly fragrant sauce.
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Ingredients
  

  • 1 kg Spring Bay blue mussels
  • 1 clove garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1/2 bunch fresh tarragon
  • 4 rashers smoked streaky bacon
  • extra virgin olive oil
  • 150 ml quality cider
  • 2 tbsp fat-free natural yoghurt
  • ground black pepper

Garlic ciabatta

  • 1 loaf ciabatta or rustic bread
  • 1 clove garlic peeled in half
  • extra virgin olive oil

Garnish

  • Lots of crusty garlic ciabatta
  • Extra herbs & bacon
  • Micro chervil

Instructions
 

  • Peel and finely slice the garlic, pick and roughly chop the herbs, and finely slice the bacon.
  • Heat a few tbsp of olive oil in a large pan on a high heat and fry the bacon until golden and crispy, stirring regularly. Remove the bacon and set aside, leave any excess fat in the pan.
  • Tip the mussels into the hot pan with the garlic, cider and a few tbsp of extra virgin olive oil. Cover with a lid and let steam for 3-5 minutes, or until the mussels have opened and are plump, juicy and delicious, shaking the pan occasionally.
  • When all of the mussels have opened, they’re ready – transfer them to a platter, leaving the juices behind in the pan.
  • Stir the yoghurt into the pan, bring to the boil and simmer for a couple of minutes. Add most of the herbs and a little of the bacon, then season with some black pepper.
  • Slice the bread 2cm thick, then toast under a hot grill. Take the toasted ciabatta and rub the hot toasts all over with the raw garlic, then drizzle lightly with extra virgin olive oil.
  • To serve, pour the sauce over the mussels, scatter over the remaining herbs and bacon, add some chervil, arrange the toasted garlic ciabatta around the edge of the platter and tuck in.
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Steamed Barramundi Belly Roll Copy

 

Steamed Barramundi Belly Roll Copy

With gai lan, shiitake, ginger and scallop sauce. A delicate yet umami-heavy dish, utilising the strip belly.
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Ingredients
  

  • 4 Barramundi belly, strips (skin on)
  • Pinch Salt and Pepper
  • 4 Stalks of Gai Lan (Chinese broccoli (6cm strips)
  • 150 g Shiitake Mushroom (strips)
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 20 g Ginger strands

Sauce

  • 200 ml Fish Stock
  • 150 ml Scallop Sauce
  • 2 tsp Sugar
  • 1 tsp white Pepper

Garnish

  • Ginger
  • Micro herbs

Instructions
 

  • Season belly with salt and pepper.
  • Add gai lan and shiitake mushroom strips on fish belly. Roll fish belly skin side up and secure with toothpicks.
  • Mix light soy sauce and Shaoxing wine, spoon mixture over fish belly.
  • Add ginger strands on top. Steam fish belly for 6-7 mins.
  • Add scallop sauce, sugar and pepper to fish stock, bring to boil and reduce.
  • To serve, pour sauce onto a deep plate, remove toothpicks and place fish roll on top of sauce, garnish with micro herbs.
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