One-Pot Marvel: Alice Zaslavsky’s Mussels with Sautéed Vegetables Recipe

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Mussels are a delightful and affordable seafood option that offer a sweet taste similar to scallops, without the frustration of clammy shell grit. At approximately $10 per kilo, they provide excellent value, with a serving guideline of around 500 grams per person. Not only are they delicious, but they are also a sustainable choice, earning praise from Australia’s Good Fish guide, thanks to their eco-friendly farming methods that support marine health.

Preparing mussels is straightforward. Start by removing the beard—simply pull it away from the shell towards the hinge. Most commercially farmed mussels are clean, so they typically require minimal rinsing. However, any barnacles can be scrubbed off gently with a vegetable brush under running water. Before cooking, check for freshness by squeezing the shell; live mussels should show signs of responsiveness and not remain closed.

Cooking mussels is quick and rewarding due to their ability to release a flavoursome broth. Even using simple water instead of stock can yield delicious results, making them ideal for a fuss-free midweek meal. Pair them with a mirepoix—sautéed onion, carrot, and celery for aromatic depth.

When cooking, monitor the vegetables and add the cleaned mussels when they are tender, allowing the shellfish to capture and enhance the burgeoning flavours. Serving mussels with crusty bread and lemon wedges elevates the experience and makes for a satisfying dinner in no time.

Recipe for Mirepoix Mussels (Serves 4):

• Ingredients:
  • 2 tbsp extra virgin olive oil
  • 25g butter
  • 1 brown onion, finely diced
  • 1 celery rib, finely diced
  • ½ fennel bulb, finely diced (reserve fronds for garnish)
  • 1 medium carrot, finely diced
  • 2 large kipfler potatoes, finely diced
  • 3 cloves garlic, finely sliced
  • 2 bay leaves
  • Pinch of sugar
  • ½ cup white wine
  • 1 cup vegetable stock (or water)
  • 1 cup water
  • 2kg mussels, cleaned and debearded
  • ½ cup fresh parsley, roughly chopped
  • Crusty bread, to serve
  • 1 lemon, cut into wedges

Method:

1. Heat olive oil and butter in a large pan until foamy.
2. Add onion, celery, and fennel; cook for 10 minutes under a lid, stirring occasionally.
3. Dice the carrot and potato, then incorporate them along with garlic, bay leaves, and sugar. Cook until fragrant, about 3-4 minutes.
4. Remove the lid, add white wine, and reduce the liquid by half. Then add stock and water, and cook until the vegetables are tender.
5. Increase heat, add mussels, cover, and cook for 4-5 minutes or until all mussels open.
6. Adjust seasoning, stir in parsley and fennel fronds, and serve with bread and lemon wedges. Enjoy your delicious mussels!