Name: Banksii’s mussels with vermouth, green olives and nettle butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 gm cherry tomatoes; 60 ml olive oil, plus extra for drizzling; 3 golden shallots, finely chopped; 1 kg mussels, scrubbed and beards removed; 150 ml dry vermouth (Banksii uses Maidenii); 150 gm green olives, cheeks removed, pits discarded; Watercress and bread, to serve; Nettle butter; 2 tbsp olive oil; 200 gm nettles (see note); 200 gm softened butter

“I’m a big fan of the mussels in vermouth with nettle butter at Banksii. I’d love to know how to make it.” – Hayden Winter, Bowral, NSW

In place of nettles, chef Hamish Ingham suggests using a mix of herbs such as parsley, coriander, chives, chervil, dill, sea parsley and basil. “Whatever I can get my hands on – the more the better,” says Ingham.

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Ingredients

250 gm cherry tomatoes

60 ml olive oil, plus extra for drizzling

3 golden shallots, finely chopped

1 kg mussels, scrubbed and beards removed

150 ml dry vermouth (Banksii uses Maidenii)

150 gm green olives, cheeks removed, pits discarded

Watercress and bread, to serve

Nettle butter

2 tbsp olive oil

200 gm nettles (see note)

200 gm softened butter

Method

Main

1.For nettle butter, heat olive oil in a frying pan over medium-high heat, add nettles and sauté until wilted (2-3 minutes). Remove from pan and refrigerate to cool (30 minutes). Process butter and nettles in a food processor until smooth, then refrigerate until required. Nettle butter will keep for 7 days.

2.Preheat oven to 200C. Scatter cherry tomatoes on an oven tray, drizzle with half the olive oil, season to taste and roast until tomatoes are blistered (8-10 minutes).

3.Heat remaining oil in a large saucepan over medium-high heat, add shallots and sauté for 1 minute. Add mussels and vermouth, cover with a lid and simmer, removing mussels as they open, until they’re all cooked (2-3 minutes). Bring liquid back to the boil, add olives, then whisk in nettle butter a spoonful at a time. Add cherry tomatoes and return mussels to sauce, stir to combine, then transfer to a serving dish, scatter with watercress and serve with bread.

Nettles can be ordered ahead from select greengrocers or can be found at farmers’ markets. Wash nettles well under cold running water, and wear rubber gloves when you handle them – contact will cause itchiness for up to a day.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Ingredients

Method

Main

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