Monday, April 4, 2011


Oysters and mussels are abundant in the D'Entrecasteaux Channel and you can collect them straight from the sea in front of Wavestation. They grow on the rocks so it is best to collect them at low tide. Bring them back to the house and cook up a feast! Keep your mussels alive for as long as possible for maximum tenderness and flavour. Remove the "beard" pulling backwards. Scrub off any crustaceans which may fall off during cooking. There are two basic ways to cook mussels and both are delicious.
Make a creamy sauce such as a French Veloute with julienne carrots and leeks, garlic and fresh herbs from the garden. Add 250 ml Dry Apple Cider to a smaller pot and bring to the boil add 250 ml cream and a pinch of saffron powder if available. Season with salt and pepper.Place mussels in the steamer over boiling water. You can use a stainless steel colander or a bamboo basket.
Or, cook the mussels in white wine with garlic, one small piece of finely cut up chilli and herbs (parsley, coriander or dill). Cut cherry tomatoes into halves and add basil. Both methods are delicious. 

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