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      • Serves 4
      • Medium




      Mussels would have to be one of the most versatile of all seafood’s, as long as they are dressed appropriately for the weather they are pretty much heaven year round. In winter there is nothing more comforting than a bowl of them swimming in a steamy Mariniere broth. In summer, as in this dish there is nothing more refreshing, a bowl of freshly steamed mussels, in season Mango salsa, crusty Vienna bread to soak it all up with and a very crisp white wine to wash it all down with. Enjoy.


      1. For tips on cleaning mussels see Cleaning Mussels.
      2. Once they are all de-bearded, place back in the fridge and move onto the salsa prep.

      Salsa Prep

      1. Remove the cheeks of the Mangoes by cutting just right of the centre on the slimmer edge of it, as you run the knife down the fruit you will need to navigate the knife around the seed. To do so, just slightly curve your cut to the right and then as you near the bottom of the seed curve back in.
      2. Repeat this process on the left cheek of the mango.
      3. Once all the cheeks have been removed, stick the tip of a large spoon in between the skin and meat of the cheeks and trace around the meat until the spoon works its way under the whole cheek and the meat comes free.
      4. Take the skinless cheeks and cut the thickness in half and then into strips and then cut the strips into a small dice.
      5. Cut the onion into a very fine dice (brunoise cut).
      6. Cut the capsicum into quarters (along the flattest side possible) and remove the core and seeds.
      7. Press each quarter flat and cut away any of the white or transparent flesh. Cut the capsicum into a very fine dice as well.
      8. Pick the coriander leaves and chop finely (be careful not to over chop as it will bruise).
      9. Take all the ingredients you have just cut and place them in a large mixing bowl, and toss with a liberal amount of very nice extra virgin olive oil.
      10. Season with salt and pepper to taste and set aside (out of the fridge).

      Steaming and Plating

      1. Once the salsa prep is completed, place a half cup or so of white wine in a large pot, cover with a lid and place on high flame.
      2. Once the wine starts to boil add all the cleaned mussels and replace the lid.
      3. After a minute or so stir the mussels or shake the pot as the mussels at the bottom will open first.
      4. Remove the lid and with a pair of tongs start to pick out any mussels that are open and arrange them in a large serving dish, at this point you will need to move quickly as the mussels will all start to open at once and you do not want to overcook them.
      5. If they all look as though they are open just dump the whole lot into a strainer and then continue to arrange in the serving platter (don’t serve the unopened mussels).
      6. Once all the mussels are arranged in the serving platter cover liberally with the Mango Salsa and serve immediately, immediately after you top up your wine glasses that is.

      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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