Let this gurgle and bubble and reduce until it is syrupy. Portarlington Mussels, Parmigiana or Pie of the day; Glass of local Bellarine wine; Time to wander Portarlington; VIEW. You see, everything was set…two dads with a couple of days off from their respective family, glorious late Autumn weather, a ‘hot’ fishing spot on Portarlington pier, an esky (that’s a mammoth Australian beer cooler) full of ice, Tiger beer and a cracking golden ale called ‘Minimum Chips’, fishing licenses up to date, 2 rods each with up to the minute line, tackle, squidgees and jigs, and the will and confidence of two fine fisherman. Reserve 12 (or whatever you heart desires) of the mussels in their shells for decorative purposes. Stir and replace the lid. Chop parsley, grate some parmesan and sprinkle both on top, along with a drizzle of olive oil. Everything went according to plan apart from, well…the fish. Huge menu featuring local mussel and seafood options plus more, good wine list featuring nearby wineries.
Leave aside until ready.Now for the mussels: to a large pan/ stock pot add 10g of the butter and put the pan on a medium heat. Add the remaining garlic when the butter has melted and is bubbling and then add 100 ml of white wine. You see, everything was set…two dads with a couple of days off from their respective family, glorious late Autumn weather, a ‘hot’ fishing spot on Portarlington pier, an esky (that’s a mammoth Australian beer cooler) full of…■ 2kg mussels in shells | Any mussels will do, but as the title suggests I use Portarlington mussels here in Australia. For example, it’s the subtlety of seasoning the sauce with the salty mussel liquor that really lifts this dish to another level.Firstly, prepare the mussels by soaking them in about 5 litres of cold water for an hour. Add the tomato puree, stir and cook for about 30 seconds. There should be no browning of the onion because this is not the taste we are aiming for. Now turn up the heat to medium-high and add 150ml of the white wine. Some mussels will close with a sharp tap, so only discard the ones that will not close. Add a tbsp. The Little Mussel Café (be sure to try the Mussel Stout while you’re there) Jack Rabbit Vineyard (literally look over the mussel farms while you eat) Mr Mussel (usually at the pier most weekends to pack you a box to take home) Portarlington love mussels so much they even have a festival. Friendly and efficient staff, beautiful renovated old building, indoor and outdoor dining, on street free parking.
Just a short stroll up the hill from the ferry you can enjoy Portarlington’s famous mussels (direct from the farmer) at Little Mussel Café. When cooked, drain the mussels through a colander and reserve the liquid. Bet you didn’t know that mussel jerky was a thing? Best Mussels in Portarlington, City of Greater Geelong: Find 1,452 Tripadvisor traveller reviews of the best Mussels and search by price, location, and more. Now filter the reserved liquid (liquor) through a fine sieve. If you spy the rows of small black floating bouys, you’ll know you’ve spotted a mussel farm. This soaking reduces the saltiness and enhances the culinary experience.To prepare the tomato sauce, heat the olive oil in a heavy based pan (if you have one) on a low heat and then add the garlic, onion and sea salt. There’s heaps and heaps of them around.As you pull into Portarlington Pier you’ll see the mussel boats all lined up after an early morning at the farms.
Stir and then let them ‘sweeten’ for about 6 or 7 minutes until soft and translucent. tomato puree | Look for 100% tomato with no added salt.■ 400g tin diced/ chopped tomatoes | Tinned tomatoes are great for sauces like this.■ enough spaghetti or fettuccini for 4 | Dried is perfect.■ couple of sprigs coriander | For garnish – the flavour also complements the dish.Save my name, email, and website in this browser for the next time I comment. Lock in Saturday 12th January 2019 for the
Once the time is up you can take it off the heat and leave until ready to use.Put 3 litres of water in a pan, add a pinch of salt and put on a high heat. There is widespread advice to discard closed ones, which doesn’t make sense as if they were ‘off’ or ‘dead’ they would be open before cooking and you would have therefore already discarded them. I just prise the closed mussels open and have had no issues.Notify me of followup comments via e-mail. And being in Portarlington there was only one thing; mussels. Not too expensive as it really is a waste to cook with great wine!■ 2 tsp. Pick the mussels from their shells and add to the tomato sauce. Remove any mussels that don’t open. Now add the tinned tomatoes, stir and bring to the boil. Cook as per the packet instructions, drain (reserve a tbsp.
For fresh mussels straight off the boat head to Mr Mussel at Portarlington Pier before the busload of visitors arrive (phone 0415 333 432). I do think that they were a little more focussed than us because we were more interested in consuming ale and yapping with the passers-by: a Yorkshireman who claimed to be Aussie after being in Australia for 40 years but still called me ‘arkid’; a Vietnam veteran and his wife from Brisbane who were about to embark on world travels, some local geezer with 4 missing front teeth that created a kind of vortex when he spoke (kept talking about artificial reefs, balloons and Christmas trees for some reason), families, old codgers, dogs, cats and whoever would converse with us – any language accepted.It was a great weekend, and although we were given one salmon by another fisherman who had ‘caught too much’ (rub it in why don’t you), caught two Banjo sharks (not as courageous a feat as it sounds) and a squid we thought that we better take something a bit more substantial back to Melbourne with us. Approx 5 hrs, $70 pp .
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