Ingredients

¼ glass white wine, preferably pinot gris
1kg medium-sized mussels, cleaned
1 red onion
juice 1 lemon
½ red chilli, finely chopped
25g fresh coriander
rock salt, for plating
PAIRED WITH CHARRED PEACH THYME BELLINI

Instructions

1.Preheat a pot on a high heat, add the wine and mussels and steam for 5 minutes.
2.Cool and remove the shells and beards.
3.Clean the shells under cold water and set aside to use for plating.
4.Finely dice the onions and mix with some salt, lemon juice, chili and 2 tablespoons of chopped coriander stems. Chill.
5.Mix some rock salt with a small amount of cold water so it holds together.
6.On each plate spoon little piles of the salt mix, put the mussel shells on top, then fill with the onion salsa, a coriander leaf and a mussel.
7.Serve immediately.

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

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