There was a time when food always arrived at the table piping hot but, in today's more casual age, it is perfectly okay to serve many dishes warm or at room temperature.
Mussels are a case in point. They are thoroughly enjoyable at any temperature apart from straight out of the refrigerator.
They are
also remarkably inexpensive. What's not to like?
8 medium potatoes, preferably Agria, peeled
2 Tbsps grapeseed oil
2 stalks celery, peeled, snapped, de-stringed, chopped
half a red onion, peeled and chopped
24 mussels, live in the shell
half a cup white wine
sea salt and cracked black pepper
salt
half a cup breadcrumbs
2 cloves garlic, part-crushed, peeled, finely chopped
leaves from 6 parsley stalks, chopped
3 Tbsps pure olive oil
2 Tbsps finely chopped parsley
In a pot of salted cold water, cover potatoes and bring to the boil. Lower heat and simmer for 15 minutes, or until they are just cooked but still firm. Cut into half centimetre-thick discs.
Heat the grapeseed oil in a frypan and add celery and onion. Cook until soft but not brown. Place mussels in a shallow pan with any celery or onion offcuts, plus wine and a splash of cold water, cover and bring to the boil. Leave covered for 30 seconds, then remove lid and lift out mussels with a slotted spoon as they open. Squeeze the shells together to pull out the seaweedy "beards'', then remove the mussels from their shells. Strain the cooking liquid and put aside.
Place the potatoes in an ovenproof dish and top with the mussels and vegetables. Season lightly. Mix breadcrumbs, garlic and half the parsley, sprinkle over the top, then drizzle with the pure olive oil and enough of the cooking liquid to lightly moisten. Grill until golden-brown.
Serve, sprinkled with remaining parsley.
Serves 4
Wine match
The creamy texture of the mussels and the potatoes is a good contrast to the crunch of this dish's grilled breadcrumb crust. That trio of taste experiences makes the dish a good match for a barrel-aged chardonnay. There are few better examples than the wine that won the awards for champion chardonnay, champion commercial wine (selling for under $20) and champion wine of the show at the recent NZ International Wine Show. West Brook Barrique Fermented Chardonnay 2007, made by James Rowan, is delightfully balanced because the oak acts as little more than seasoning for the rich, peach-like fruit. It is fresh and clean on the palate, with a creamy texture edged by acids that provide liveliness without dominating. Given its pedigree, the wine is very reasonably priced at between $16 and $18 a bottle.