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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