​The Oak Barrel Doc’s Mussels Recipe

Brunch Mussels Recipe

I really enjoy mussels especially on a sunny Sunday lunch.

My recipe is similar to most but instead of using cream to finish the liquor, I melt a good quality butter over the mussels once they have opened.

Live mussels are generally available nearly anywhere in Australia from your fishmonger.

My recipe goes this way.

Ingredients:

 (this is for 1Kg mussels) 

Expand as necessary. I’ve served 10 people at a time using 5Kg mussels.

Mussels 1kg are enough for 1 - 2 persons

*Half a red onion finely chopped

*1 to 2 cloves of garlic crushed or finely chopped

*50 mls brandy

*250 gms of good quality Butter – 100gms to sauté the onions and garlic, 150 gms cut into squares to melt over the opened mussels

*150 mls white wine

*One quarter cup chopped parsley to sprinkle over the plated mussels

*One bread stick sliced diagonally.

Recipe:

1. Sauté the onions and garlic in a large stockpot (should not exceed half capacity) with the butter until softened.

2. Add the brandy and sauté for further 3 to 4 minutes. Then add the wine followed by the mussels. Add lid to pot and let mussels open checking regularly.

3.When the mussels have opened, turn off the heat, add the remaining butter in cubes to top of mussels and let the butter melt through the mussels.

4. Plate in bowels and sprinkle the parsley over the mussels. Serve with slices of bread stick.

Yum, yum.

I recommend to match with a white wine Picpoul de Pinet or a Muscadet however any fresh, crisp white wine will do. Semillon, Riesling Marsanne etc.

Excite the palate. 

Wines Recommended: 

Domaine de la Majone Picpoul de Pinet 2018: https://oakbarrel.com.au/domaine-de-la-majone-pic... Gravelle Muscadet 2013: https://oakbarrel.com.au/domaine-de-la-majone-pic...