by Jamison Godfrey •
Tasmania has mussels growing right around its coastline but some are bigger than others, depending where you gather them.
In the south of the state around Dover they are particularly large. You have to scrub them to remove all the rubbish they have growing over them as they mature, but the effort is worth it because they taste so good.
About 1kg of mussels
4 cloves garlic chopped
2 tablespoons chopped flat leaf parsley
Salt and fresh milled black pepper
2 cups brioche crumbs
Once the mussels have been gathered and cleaned, bring a pot of water to the boil on the stove and place them in, they will only take a couple of minutes, then refresh under cool water.
Open the mussels and remove the beards and leave the mussels in the half shell and place into a pan. I placed some cold cooked rice underneath them to stop them from falling over.
Place the butter, parsley and garlic in a saucepan and melt over the heat without any colour.
Spoon the butter over the mussels generously and season well.
Place the brioche in a food processor and blitz until breadcrumb consistency then sprinkle over the mussels.
Bake in a moderate oven for 15 minutes until golden and serve while hot.
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au