Pickled mussels, fermented cucumbers and goat’s cheese

AT A GLANCE

  • Serves 6 people

  • 2 kg mussels, scrubbed, beards removed
  • 50 gm caster sugar
  • 50 ml rice wine vinegar
  • To serve: firm goat’s cheese and baguette
  •  
  • Fermented cucumbers
  • 6 baby cucumbers
  • 60 gm coarse salt
  • ½ clove garlic, thinly sliced
  • 2 cups (loosely packed) dill
01   For fermented cucumbers, place cucumbers in a non-reactive container and set aside. Stir salt and 500ml hot water in a saucepan over low heat until salt dissolves (1-2 minutes), set aside to cool, then add 1.5 litres water, garlic and dill and pour onto cucumbers. Place a small plate on top of cucumbers to keep them submerged, cover with muslin and refrigerate to ferment (6 days; the cucumbers should taste acidic and the liquid should be cloudy). Fermented cucumbers will keep refrigerated for 2 weeks.
02   Heat a large saucepan over high heat, add mussels and 400ml water, cover and shake pan occasionally until mussels just open (3-4 minutes). Remove mussels with tongs, place in a large bowl and set aside to cool. When cool enough to handle, remove mussels from shells and place in a sterilised container. Add sugar and vinegar to pan and stir to dissolve, pour onto mussels and refrigerate to lightly pickle (2 hours). Pickled mussels will keep refrigerated for 2 weeks.
03   Serve pickled mussels and fermented cucumbers with goat’s cheese and baguette.

Topics:

SEAFOOD, MODERN AUSTRALIAN, CHEFS' RECIPES, SUMMER, ENTREE, DRINK SUGGESTION, MUSSELS, CUCUMBERS, DILL, GARLIC

Recipe:

AARON TURNER, LOAM, VICTORIA

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2012 DANDY IN THE CLOS “BIRDS, NO BOUNDARIES” CHARDONNAY VERDELHO GEWÜRZTRAMINER SEMILLON BLEND. , suggested by ASTRID TURNER

FEATURED IN

Jan 2013

Jan 2013

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