Australia is known for its diverse and delicious seafood, and one gem that stands out is the Australian Blue Mussel. Harvested from the pristine waters of Mornington, Victoria, these mussels offer a taste of the sea like no other. In this blog, we’ll explore a simple and delightful recipe that allows the natural flavours of these succulent mollusks to shine.

Here’s a simple no-frills recipe that you can immediately try at home to whip up a lovely dish of sweet, succulent mussels:

Ingredients:

• 1 kg Australian Blue Mussels
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 1/2 cup dry white wine
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Prepare Mussels:
   • Rinse and debeard mussels.
2. Saute Aromatics:
   • Sauté garlic and onions in olive oil until soft.
3. Cook Mussels:
   • Add mussels and white wine; steam until opened (discard unopened ones).
4. Add Tomatoes and Season:
   • Stir in cherry tomatoes; season with salt and pepper.
5. Finish with Parsley:
   • Sprinkle chopped parsley over the mussels.
6. Serve:
   • Ladle mussels and broth into bowls, serve with crusty bread.
7. Enjoy Mornington’s Flavors:
   • Indulge in the taste of Australian Blue Mussels from Mornington, Victoria, with this quick and delightful recipe.

Have you received our marketing emailer for The French Grocer Christmas Menu 2023? https://thefrenchgrocer.com/festive-season-selection-by-the-french-grocer-singapore  You’d see that apart from preparing a host of delectable festive goodies, we have also brought in a few “Stars of Christmas” products that are rather interesting and will surely delight your guests at the dining table. And one of the stars of our Christmas this year is the Whole Goose (Raw) https://thefrenchgrocer.com/product/hungarian-raw-whole-goose-without-giblets-3-2kg-pc-fozen that we have specially imported from Hungary. Goose is a traditional alternative to the typical turkey at Christmas and it may be seldom seen but don’t underestimate its rich, full-bodied flavour especially when roasted!

With giblets already removed and pre-frozen for your convenience, all you need to do is to defrost and pop it into the oven for a sumptuous Christmas feast like no other! But how do you go about roasting goose, given that it’s not a very common bird on the dining table? We share a quick-and-easy recipe below to get you going.

First, you should defrost the goose until it has reached room temperature before the next step of cooking. Since this product already has its giblets removed, you can go on to the next step which is to remove any excess fat. However, don’t just discard the fat – you might want to save it as goose fat is a lovely thing that’s even healthier than butter! Next, get a cooking needle and prick the meat on all sides. This is to loosen up all the remaining fat underneath the skin so that the skin will eventually turn up nice and crispy – the hallmark of a nicely- roasted goose! And we’re here at the most important step which is to season the goose. Rub it with half a lemon and sprinkle salt liberally all over. You can also stuff garlic and other spices or herbs inside the goose for a flavour-bursting meat. Then place the goose on a roasting pan and pop it into the pre-heated oven at about 160C. After the goose has been in the oven for about 20 minutes, it’s time to add some root vegetables of choice and continue cooking for another 40 minutes at about 60C. And voilà, a Christmas roast goose!