Joys of musselling

Press, 27 January 1988, Page 12

Joys of musselling

In many parts of New Zealand, the coastline is not really suitable for bathing. It is often, however, wonderful for exploring, foraging, collecting, climbing around rocks and headlands, and generally having a marvellous time. What’s more, all these exciting things can be done in any weather, by mixed age groups.

When I am at crowded beaches in other countries, I realise what a luxury it is to be able to scramble around on beaches and rocks in many parts of New Zea- , land, for hours, without seeing, let alone stepping on, other people. I have always enjoyed collecting mussels from the rocks on isolated kaonhoc Ppfnro vmi dn

beaches. Before you do this, it is very important to check that there are no sewer outlets in the vicinity, and no other sources of pollution. Here’s a good recipe to try if you return from a beach expedition with half a bucket of mussels, pulled from the rocks, in between waves, at great risk! Use cultivated mussels for this recipe, if there are no suitable rocky beaches handy! i/ 2 bucket fresh mussels 50 grams butter 4 to 6 cloves garlic 1 cup white wine

Alison Hoist’s Food Facts

freshly ground black pepper % cup finely chopped parsley Scrub the mussels if necessary. Steam them open by standing them in a large covered frying pan with just enough water to make steam. As soon as each shell opens, remove it with tongs, ctandinp thp nnpnpd chills

standing the opened snens on a large plate or tray so that none of the liquid is lost. Remove the mussels from their shells. Undercooked mussels will still be attached to their shells. Overcooked ones will shrink and toughen.

You want the mussels in between these stages. Save about a cup of the liquid from the mussels. Throw away all the shells, and clean out the pan. Put the butter and finely chopped garlic in the pan. Heat gently, without browning the garlic, for 3 to 4 minutes. Add the reserved mussel liquid and the white wine. Add

pepper to taste, and boil vigorously, until there is only about half a cup of liquid left. When everybody is ready to eat, heat the liquid again, add the mussels to heat them through, and add the very finely chopped parsley. Serve from a large shallow bowl (or from the frying pan, depending on the informality of the occasion) with split, buttered French bread. Use the French bread as edible plates, and use it to mop up all the liquid.