• Explore Holidays, Part 2

    As a continuation from my trip to Merimbula (part of my explore holidays) you would have thought I would have had enough of shellfish… but my appetite for bushtucker is insatiable!

    An explore holiday is the type of holiday where you are not just being a passive observer to the place you are visiting but actively searching and learning. So to continue to explore and learn was part of the fun.

    I took a couple of trips to collect mussels. One of these was at a beach in a place called Eden. I made an early start so I could dive for the mussels while it was still low tide, making the job much easier. I started at 8:30am and by 9:00am I had collected my limit of 50 mussels. I cooked them in an Italian pasta sauce, guided by my Italian friend Sam.

    Here is the recipe for Delicious Italian mussel pasta sauce:

    Put some olive oil in a pot along with some chopped garlic and onion and fresh lemon juice and the lemon peels. Add the mussels. Keep turning them over until they open. If there are any that don’t open, don’t force them to open, discard them. The mussels will release moisture while cooking.

    When they mussels open take them out of the shells and place them in a separate bowl. Keep the liquid that was released when the mussels were cooked. Strain this liquid as you will use this to cook the pasta in later.

    Sauté onion and garlic in another pot with olive oil. Add two cans of chopped tomatoes, about a tablespoon of vegetable stock and a teaspoon of sugar and cook on low till the sauce thickens, about 20 to 30 mins.

    Meanwhile cook the pasta in the left over stock from the mussels and add extra water, so you have enough liquid for the pasta to cook in.

    Add the mussels and fresh basil until the mussels heat through.

    Drain the pasta, add the sauce and top with parmesan cheese and some fresh basil.

    Hope you enjoy it as much as I did.

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