Mussel power
Once known as the black mussel, the blue mussel (Mytilus edulis) once thrived all along the Australian coast. Now farmed in Victoria, Tasmania and Western Australia, only a little wild product remains — mostly in Victoria. The flesh of these ... [... more]
Australian Womens Weekly |
Mussel and fennel soup
Heat a large saucepan until hot. Add mussels and white wine to the saucepan and cover with a lid. Heat for 1-2 minutes until mussels start to open. Remove opened mussels from pan and strain liquid through a sieve and reserve. Fry all the ... [... more]
Australian Womens Weekly |
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