Anolon Academy

Mussels

By Chef Adam D’Sylva

Mussels are full of flavour and the freshness of the ocean. They’re adaptable – you can use them in all cuisines – and they’re inexpensive and sustainable. When I was a boy, we used to grab them off the rocks or buy them from the jetty at Lakes Entrance.

Spring Bay mussels cooked in the bag

Lay down sheets of foil and baking paper (about 40cm, foil on the outside) and bring the edges together to create a pocket.

Place into the pocket 500g fresh mussels, 50g diced pancetta, 5 chopped garlic cloves, 2 sliced birds eye chillis, one diced tomato, 2 sprigs flat-leaf parsley, 50g fresh peas, 50g fresh broad beans, 100ml white wine. Season with salt and pepper. 

Scrunch foil together to seal pocket.

Cook in the oven 5 to 10 minutes; serve in bowls (for two).