Australian Gourmet Traveller - (10)October 2019 (1)

GOURMET TRAVELLER 109

Musselsdressedwithspring-onion

andverjuicevinaigrette

SERVES 6 // PREPTIME 20 MINS// COOK 25 MINS(PLUSCOOLING,MARINATING)

“WehaveaccesstosomuchamazingseafoodinMelbourne,”says

Horsnell.“Portarlingtonproducesthelargestmusselharvestin

Australia.” Start this recipe a day ahead to marinate the mussels.

1 springonion,thinlysliced

Finelygratedzestof½lemon

Redveinsorrelmicrocress

(optional,seenote),toserve

1 Dry-roastfenneland

corianderseedsina small

fryingpanoverlowheatuntil

lightlyroasted(1-2minutes;see

cook’snotesp176).Transferto

a mortarwithceleryseedand

finelygrindwitha pestle.

2 Heatoilina saucepanover

mediumheat,thenaddshallot,

fennel,leekandgarlic,and

cook,stirringoccasionally,

untilvegetablesaretender

(7-8 minutes). Add verjuice,

vinegar,sugarandground

spices,andseasontotaste.

Stirtocombineandwarm

through(20-30seconds).Cool.

3 Bringmusselsbarelytoa

simmerina saucepanofcold

saltedwateroverlowheat,

removingmusselsoncethey

open(8-10minutes).Cool

briefly,thenremovebeardsand

discardthetophalfoftheshell.

4 Addspringonionandlemon

zesttoverjuicevinaigrette.Pour

overmusselsandrefrigerate

tomarinate(overnight).

5 Servemusselsin theshell

withextravinaigrettespooned

ontopandscatteredwithsorrel.

NoteRedveinsorrelmicrocress

is a nicegarnish,butflat-leaf

parsley,dillorfennelfronds

willalsowork.Musselskeep

wellrefrigeratedandcanbe

made2 to3 daysahead.

DrinksuggestionManonAPQ

(apple,pear,quince)Cider,

Adelaide Hills, SA.➤

1½ tspfennelseeds

1½ tspcorianderseeds

1 tspceleryseeds

250 ml(1cup)extra-virgin

oliveoil

2 smallgoldenshallots,

thinlysliced

¼ smallfennelbulb,

thinlysliced

¼ leek,whitepartonly,

thinlysliced

1 garlicclove,finelygrated

75 mlverjuice

60 ml(¼cup)white

winevinegar

2½ tspcastersugar

1 kgblackmussels,

scrubbed

Stracciatella,bottarga,

grapefruitandryetoast

SERVES 6 // PREPTIME 15 MINS// COOK 10 MINS

“Thisdishusesusessomeofmyfavouriteproducts,”saysEileen
Horsnell.“Thebreadis fromLoafer,thecheeseis from That’s
Amore, the bottagra from Salumi Australia.”

200 mlorangejuice
75 gmhoney
300 gmstracciatella
(seenote)
6 thinslicesryebread,toasted
2 rubygrapefruit,segmented
1 grapefruit,segmented
Bottarga(seenote),toserve
Marjoramleaves,toserve

1 Bringorangejuiceandhoney
totheboilina saucepanover
medium-highheat,thensimmer
overmediumheatuntilreduced
byhalf(6-8minutes).Strainand
reserveuntilreadytouse.
2 Spreadstracciatellaover
toasts, top with combined

grapefruitsegments,then

drizzlewithhoneyglaze.

Toserve,finelygratebottarga

overthetopusinga microplane,

seasontotasteandgarnish

withmarjoram.

NoteStracciatellais available

fromselectItaliandelicatessens;

if it’sunavailable,substitute

freshbuffalomozzarella

tornintosmallpieces,with

a littlecreamstirredthrough.

Bottargais availablefrom

selectdelicatessensand

fishmongers;if it’sunavailable,

substitutetroutroe.

DrinksuggestionA seasonal

berry and verbena Bellini.