Seafood is such an Australian tradition during the festive season….It only seemed right to share a fantastic seafood recipe from Alfie Spina for that very reason.
This is the recipe that his son sat up and ate so eagerly after the class.
Hope you enjoy….
Steamed mussels with cous cous, saffron, white wine and tomato broth
Saffron Broth
Ingredients
500ml white wine
good pinch of saffron threads
Pinch of salt
5 juniper berries
5 peppercorns
½ tsp fennel seeds
1 bay leaf
Method
Toast saffron in a medium to hot pan until fragrant. Place in mortar and pestle with salt and grind until fine. Add to the white wine, along with all other ingredients and bring to a gentle simmer. Turn off heat and let infuse.
Ingredients
2kg Mussels
15 Cherry tomatoes
2 cloves garlic, finely sliced
10 anchovy fillets, chopped
100g of Israeli cous cous, cooked in salted water until soft
10 leaves of basil
2 tbls chopped parsley
200ml white wine and saffron broth
This is the recipe that his son sat up and ate so eagerly after the class.
Hope you enjoy….
Steamed mussels with cous cous, saffron, white wine and tomato broth
Saffron Broth
Ingredients
500ml white wine
good pinch of saffron threads
Pinch of salt
5 juniper berries
5 peppercorns
½ tsp fennel seeds
1 bay leaf
Method
Toast saffron in a medium to hot pan until fragrant. Place in mortar and pestle with salt and grind until fine. Add to the white wine, along with all other ingredients and bring to a gentle simmer. Turn off heat and let infuse.
Ingredients
2kg Mussels
15 Cherry tomatoes
2 cloves garlic, finely sliced
10 anchovy fillets, chopped
100g of Israeli cous cous, cooked in salted water until soft
10 leaves of basil
2 tbls chopped parsley
200ml white wine and saffron broth
On the eighth day of Christmas my true love sent to me
Eight maids a milking…..
Eight dingoes dancing.....
Happy tastings.
DC
Eight maids a milking…..
Eight dingoes dancing.....
Happy tastings.
DC
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