Blue Mussels poached in Tomato Sauce

The blue mussel supplies flavour and versatility at a reasonable cost. Blue mussels are found along the south coast of New South Wales down to Tasmania, South Australia and the south-west coast of Western Australia.

Often called poor man's oyster, mussels add delicious flavour for a minimum price and are available all year round. They are excellent in soups, on the grill, poached, steamed, baked or barbequed.

Try them in this deliciously simple Sydney Fish Market recipe. The tomato sauce to complement the natural flavour of the mussels.

Blue Mussels Poached in Tomato Sauce

Serves 4 as an entrée

2 tablespoons extra virgin olive oil
1 large brown onion, halved and sliced
2 cloves garlic, chopped
Salt flakes and freshly ground black pepper, to taste
1 cup dry white wine
400g canned tomatoes, chopped
1kg Blue Mussels, scrubbed and debearded
¼ cup torn basil leaves
Crusty bread, to serve

Heat the olive oil in a large deep frying pan, or wok, over a medium heat. Add the onion, garlic and pepper, cover and cook over a low heat out for about 10 minutes, until the onion is soft.

Add the wine and tomatoes and stir well. Increase heat, add mussels, cover and cook for a couple of minutes, shaking the pan occasionally, until mussels start to open. Using a slotted spoon, remove open shells to a large bowl. Cook for another few minutes, removing mussels as soon as they open. Discard any that do not open.

Add basil leaves to the sauce, taste and add salt and pepper (remembering that the mussels are salty), pour over the mussels, and serve with plenty of crusty bread to soak up the sauce.

Alternative species: Pipi, Sand Cockle, Surf Clam, Sydney Cockle.

MUSSEL FACTS

While mostly farmed, some blue mussels are still wild caught although this practice is slowly declining. For cultured mussels, wild spat are collected and hung from rafts in bags on ropes in tidal areas. They attach themselves with a tough, brown, hair-like beard. They are harvested after 1-1 1/2 years. The shell is thin and crescent-shaped. Blue mussels are often purple-black in colour, but can also be brown or grey depending on the environment in which they are grown. Farmed mussels are harvested all year round. New South Wales wild caught mussels are available from November until June. The other type of mussel available in Australia is the green mussel from New Zealand.

TO BUY: There are approximately 25 mussels to a kilo. To ensure freshness, they must always be purchased live. Discard any damaged mussels and shells should be closed or should close when gently squeezed or tapped. The exception to this is the green mussel imported from New Zealand, which is always partially cooked. The Australian blue mussel always sells for a higher price than that of the New Zealand species. The flesh of a blue mussel is cream, yellow or a mustardy orange colour.

TO STORE: Place mussels in a bowl and cover with a clean wet cloth such as a tea towel and store in the refrigerator, the crisper compartment is best. Mussels are best stored out of water. Use as soon as possible after purchase, within 2 days. Mussel meat can be frozen providing your freezer operates at -18°c or less.

TO PREPARE: Scrub the shell under cold running water, then grip the mussel in one hand and tug the beard (fibrous hairlike thread) to remove. Mussels are mostly cooked and served in the shell, however they can be shucked as per an oyster and cooked on the half shell or the meat can be added to soups.

TO COOK: Mussels are juicy and tender, avoid overcooking as they can toughen and shrink. Steam, poach, grill, bake or barbecue, they can also be microwaved. To cook a large number of mussels, use a large heavy based pot with a firm-fitting lid, over a very high heat. Avoid using too much liquid, allowing the mussels to cook in their own juices and retain their natural flavour. Bring the liquid to a rapid boil add the mussels, immediately replace the lid and cook for 3 minutes, shake the pot occasionally. Mussels are cooked once their shells are opened, unopened mussels can be opened with a knife. A delicious combination for steaming or poaching is tomato, onion, garlic, chilli, lemon juice and white wine, oregano, parsley and spicy Asian sauces. Mussels are excellent grilled on the half shell with salsa verde or garlic butter.

NUTRITIONAL ANALYSIS
Energy  366kj  Protein  17.0g  Fat  2.0g  Cholesterol  100mg  Omega 3’s  416mg

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