“We have access to so much amazing seafood in Melbourne,” says Horsnell. “Portarlington produces the largest mussel harvest in Australia.” Start this recipe a day ahead to marinate the mussels.
Ingredients
Method
1.Dry-roast fennel and coriander seeds in a small frying pan over low heat until lightly roasted (1-2 minutes). Transfer to a mortar with celery seed and finely grind with a pestle.
2.Heat oil in a saucepan over medium heat, then add shallot, fennel, leek and garlic, and cook, stirring occasionally, until vegetables are tender (7-8 minutes). Add verjuice, vinegar, sugar and ground spices, and season to taste. Stir to combine and warm through (20-30 seconds). Cool.
3.Bring mussels barely to a simmer in a saucepan of cold salted water over low heat, removing mussels once they open (8-10 minutes). Cool briefly, then remove beards and discard the top half of the shell.
4.Add spring onion and lemon zest to verjuice vinaigrette. Pour over mussels and refrigerate to marinate (overnight).
5.Serve mussels in the shell with extra vinaigrette spooned on top and scattered with sorrel.
Red vein sorrel microcress is a nice garnish, but flat-leaf parsley, dill or fennel fronds will also work. Mussels keep well refrigerated and can be made 2 to 3 days ahead.
Notes
