Mussels | Bunbury Farmers Market

Seafood Paella

Ingredients:
3 tablespoons olive oil
1 thinly sliced chorizo sausage
200g brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons sweet paprika
500g La Carreta Arroz Bomba Rice
6 roma tomatoes, chopped
½ teaspoon saffron, soaked in 1 tblspn water (optional)
1 red capsicum, peeled and thinly sliced
1.25L chicken stock
300g chopped green beans
1 kg Boston Bay Mussels
250gms Raw Shark Bay Prawn Meat
400gm Ling Fish
2 tablespoons chopped flat-leaf parsley
Ground black pepper and sea salt or flakes

Method:
Heat 2 tablespoons of the oil in a large paella pan over medium-high heat. Add the chorizo and cook, stirring occasional, for 6-7 minutes, until crisp. Reduce heat to medium and add the remaining oil to the pan. Add the onion and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes or until transparent. Add the garlic, paprika and cook, stirring for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, capsicum and stock. Bring to the boil and then reduce the heat to low, cook stirring occasionally, for 15-20 minutes until the rice is tender. Add the beans and seafood and cook for another 10 minutes or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened at this time). Stir through the parsley and season to taste with salt and pepper.

Serves: 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Mussels in Chilli Tomato Sauce

Ingredients:
Mussels
1 Bottle of Bella Chilli Mussel sauce
2 brown onions, finely sliced
1 clove garlic, finely crushed
½ cup of white wine (optional)
1 tablespoon basil shredded

Method:
Heat oil in a large deep saucepan over medium heat. Add onion, garlic. Sauté stirring for 5 minutes or until onion is soft. Add mussels stir through, add wine. Place lid on. Shake pan occasionally. Cook for 3 to 5 minutes or until mussel shells 1/2 open. Pour off half the liquid that comes out of the mussels. Add the sauce allow to come to boil and all mussels are open, add basil. Discard any unopened mussel shells. Spoon mussels and sauce into bowls and serve with crusty bread and a pinch of parmesan for garnish.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Mussels with Smoked Salmon with White Wine Cream

Ingredients:
2 packs of mussels
1/2 Brown onion finely diced
3 cloves of garlic crushed
900ml’s of whipping cream
½ cup of white wine (optional)
1 pack of cold smoked salmon deli bites
1 teaspoon of chopped dill/chives
Salt and white pepper to taste
1 teaspoons of olive oil
1 teaspoon of salted butter

Method:
In a large thick-based, non-stick pan heated up to a medium to low heat, place the butter and oil. Bring up to temperature, sweat the onion and garlic until the onion is opaque and the garlic is aromatic. De-glaze with the white wine, reduce by half. Add in the cream, then reduce the cream until it is thickened. Being cautious not to over reduce the cream.
Drain both bags of mussels of all liquor then place in a large pot, cover with a lid and steam for 4 minutes or until the mussels are just beginning to open. Drain the mussels once they are partly opened and fold them through the cream sauce with the smoked salmon and dill. Continue cooking on a low heat, covered until all mussels are completely opened. Season to taste. Eat as they are or serve over your favourite pasta.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: