About Unwritten

We often cook at home. We both enjoy a good seafood meal, and with fresh seafood so affordable at the market, it almost feels like a waste not to make it ourselves.

This mussels dish isn’t mine, it’s Julian’s. And after two years of… let’s say experimental cooking, he’s finally landed on something restaurant-worthy. It takes just 20 minutes, prep included. I didn’t trust him enough to leave him unsupervised, so I was looking over his shoulder the whole time.

Here’s how he makes it:

1. Heat a good amount of olive oil in a large pot.
2. Add 3 finely chopped shallots and cook on medium-high heat until caramelised and golden brown. This is where the depth of flavour starts, so don’t rush it.
3. Add 2 minced garlic cloves and stir until fragrant. Minced garlic cooks quickly, so keep an eye on it.
4. Pour in 250ml of Sauvignon Blanc. Bring it to a boil so the alcohol cooks off, leaving a crisp, and surprisingly bright flavour.
5. Add 2kg of fresh mussels (cleaned and de-bearded), give them a quick stir, then cover the pot.
6. Steam for about 4 minutes, just until the shells open.
7. Turn off the heat, add a generous handful of finely chopped parsley, and season with pepper and a little salt if needed.
8. Serve immediately with toasted bread. The garlicky, wine-soaked broth is too good to waste.

I told him this one’s a keeper. The recipe… and him.