Mussels are the under-sung heroes of the sea. The shellfish take just minutes to cook, and when steamed, yield a beautifully sweet and flavoursome sauce. As far as classic go, you can’t go past Bar Alto’s steamed mussels with chilli, garlic and white wine or Maurice Terzini’s squazzata di cozze. Or, try them stuffed, simmered in a paella, or turned into a creamy chowder. This one’s for you, shellfish lovers.
One-pot recipe for mussels with risoni and herbs
Zucchini and mussels pancake (hobak jeon)
The Dolphin Hotel’s trucioli with mussels and ’nduja
Marco Pierre White’s mussel and saffron soup
Barbecued mussels with chorizo and toast
Banksii’s mussels with vermouth, green olives and nettle butter
Mussels with lap cheong and wood-ear mushrooms
Mussels in fragrant broth with mung bean noodles
Stanbuli’s stuffed mussels (midye dolma)
Lennox Hastie’s wood-fired mussels, tomatoes and toasted sourdough bread
Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette
Potato and mussel pancakes with sesame dipping sauce
Mussels with garlic chives and ginger rice
Bar Alto’s mussels with chilli, garlic and white wine
Phil Wood’s mussels with chilli and shiitake
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