100 recipes: Mussels

Best recipe
Moules marinière with cream, garlic and parsley – Rick Stein

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French: Moules marinières

Moules marinières is mussels cooked with white wine and herbs. It is traditionally from Brittany, France. A few years ago, a survey found that the average French person’s favourite dish was moules marinières.

When purchasing fresh mussels look for ones with firmly shut shells, and pry them open (if needed) with a knife before you serve them.

Julia Child recommends serving mussels with French bread and a light, dry white wine.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Blue Mussels, and also a better choice are Green Mussels imported from New Zealand.

For choosing sustainable seafood:

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About | 100 Recipes | Outtakes

Restaurant review: South Bank Surf Club

southbank_surfclub_fishnchips

It was a little strange to walk through the French Festival and not sample any of the food, but we were on our way to the South Bank Surf Club for lunch.

It was an obvious choice, but we both ended up ordering the Surf Club Fish and Chips. The service was friendly and excellent, and our food arrived quickly in clam shaped dishes. My Mulloway fillets had a good beer batter, although it was just starting to go brown. The fish inside was cooked to perfection. The tartar sauce was on the mild side, but moorish nevertheless. Big M said the meal was let down by run-of-the-mill chips, and thought it could be improved with homemade ones.

The décor was clean and modern, and I love their motto of “life savour”. It would be good if they had their own toilets rather than using the communal Southbank ones. We were surprised to see a busy Ben O’Donoghue in the kitchen.

southbank_surfclub_choconemesis

I ordered the infamous chocolate nemesis for dessert. A decadent mousse-like cake invented by the River Café – even the crème fraiche wasn’t enough to cut through the richness and bitterness of the chocolate (and I’m a self-confessed dark chocoholic). It was still an guilty enjoyable treat.

My peppermint tea came with an unusual strainer, and we couldn’t work out how to use it!

Let’s hope the Surf Club will revitalise the Southbank dining scene – with a few little tweaks, I’m confident it will become a firm favourite with the locals in the nearby high rises and throughout Brisbane.

South Bank Surf Club
30aa Stanley Plaza
Parklands, South Brisbane 4101
Phone: 07 3844 7301
http://www.southbanksurfclub.com.au/
@SthBankSouthClub

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Salmon and potato salad (Russian)

Salmon and Potato Salad

Cooked for the Russian entry of the Euro Cup and Plate challenge.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as imported canned salmon, predominantly Sockeye (Red) and Pink Salmon. Coral trout are on the “Amber – think twice” rank, and Atlantic Salmon, cod and ocean trout are on the “Red – no” rank.

For choosing sustainable seafood:

Salmon and potato salad recipe (Russian)

2 organic, free-range eggs
3-4 boiled potatoes, peeled and cubed
2 tbsp olive oil
1 large red onion, chopped
1 fillet salmon
150ml white wine
50ml mayonnaise
2 tbsp fresh parsley, chopped

  1. Place eggs in a saucepan and cover with boiling water. Bring water to the boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from the water, cool and peel.
  2. While the eggs are cooking, place potatoes in a saucepan with just enough water to cover. Bring to the boil, and cook for 10 to 15 minutes, or until tender. Remove from the heat, drain and set aside.
  3. Heat half the oil in a frying pan over medium heat. Brown the onions. Remove from the pan.
  4. Heat the other half of the oil in the same frying pan and sear the salmon both sides quickly over high heat.
  5. Turn down the heat and add the white wine. Simmer for 8 minutes.
  6. Flake salmon and spread it over the bottom of the serving dish. Spread the onions over the top, then drizzle over some mayonnaise. Top with potatoes, and a little more mayonnaise. Finally slice the eggs, and place on top. Drizzle with mayonnaise and garnish with the parsley.
  7. Chill for an hour before serving.

Serves 2.

TIP – You could use tinned new potatoes to make it quicker and diabetes friendly.