serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 baguette, cut into 2 cm-thick slices
- 100 ml extra virgin olive oil
- 50 g butter
- 3 French shallots, thinly sliced
- 1 kg black local mussels, scrubbed and debearded
- 250 ml (1 cup) white wine
- 2 tbsp coarsely chopped flat-leaf parsley
- Crème fraîche (optional)
Wine pairing: Penfolds Yattarna Chardonnay, Multi-Region
Instructions
1. Place a chargrill pan over high heat. Brush the sliced baguette with oil and grill until golden on both sides.
2. Place a large, deep frying pan over high heat. Add the butter and shallot and stir until soft and translucent. Add the mussels and white wine, cover with a lid and shake the pan for 2-3 minutes or just until the mussels start to open. Add the parsley and toss to combine and stir through the crème fraîche. Serve with the grilled baguette.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
