This is the dish that Hayden Quinn created on his first day in the Masterchef Kitchen, and one that saw him through to the intensely competitive weeks on the show that followed. This mussel dish has passed the critical eyes and palates of the Masterchef judges, so it's passed ours too. That said, what a pleasure it is for us to share this chef worthy recipe with you. It's surely a dish the males in your family will swoon over. Pair it with homemade wedges or chunky sweet potato fries, a cheeky local beer and good company, and you have a recipe for culinary bliss.

More THI dude food recipes here.

Makes 4. 

2kg fresh Australian Blue Mussels, cleaned and scrubbed
60g butter
1 tablespoon olive oil
2 large golden shallots, finely chopped
2 large cloves of garlic
1/2 bottle dry white wine*
1 bay leaf 2 sprigs of thyme (reserving some to serve)
1 tablespoon chardonnay vinegar
1/4 cup coconut cream
1/2 cup roughly chopped parsley

Heat a large deep pot, pan or wok (with a lid) over medium heat. Add one tablespoon of butter and olive oil, swirl to combine. When butter begins to foam add garlic and shallots. Sauté until soft and translucent stirring often to avoid browning. Increase the heat and add mussels stirring well to coat. Pour in wine, add the bay leaf, thyme, vinegar and a grind of black pepper, bring to the boil.

Cover and cook for 4 to 5 mins, shaking every now and then to rotate the mussels. Once mussels are opening transfer to a large stainless steel bowl with a slotted spoon, cover with a towel to keep warm.

Fill a large pot one third full with vegetable oil, heating over medium heat until oil is at 180oC or turns a cube of bread brown in 10secs. Working in batches cook fries for 3-4 minutes or until crisp and golden. Remove with slotted spoon and drain on paper towel sprinkling with sea salt.

Bring remaining sauce to the boil and reduce slightly. Once reduced, remove from heat and gently whisk in the remaining butter and cream.

Serve mussels in traditional black mussel pots (small size) pouring the sauce over the top, garnish with parsley and small sprigs of thyme.

Recipe notes.

* Australian Blue Mussels are a sustainable and healthy seafood choice. These can be easily obtained from any of the large supermarket chains or your local fishmonger. I like the ones that are live, cleaned and in the vacuum sealed bags.

* Use a wine that you like to drink such as Sauvignon Blanc or Chardonnay. We like to use organic wines here at THI. See my thoughts around alcohol consumption here.

Check out more of Hayden's recipes on his Youtube channel, Unrefined.

Amy Crawford
Tagged: SUNSET

Made by Amy

simple = good