RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 750g Green Lip Mussels (can substitute black mussels if greenlip unavailable)
• 2 long red chillies, sliced into thick rings
• 200ml Cobram Estate olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns
• 150ml white wine vinegar
• 1 teaspoon sea salt flakes
• 2 tablespoons caster sugar
• 1 tablespoon chives, finely sliced
• ½ cup Philadelphia garden herb & onion spreadable cream cheese
• 4 slices Sourdough to serve, toasted

METHOD:

• Heat a large saucepan over a high heat, add mussels, cover with a lid and cook for 2-3 minutes, shaking the pan occasionally. Drain and remove mussels from shell and remove any beards. Place mussels in a single layer in a tray.
• Bring a frying pan to a high heat, add chilli and dry fry for 1-2 minutes to slightly char. Carefully add half the oil, garlic and peppercorns. Fry for 2 minutes before adding in the vinegar, salt, sugar and remaining oil. Check for balance of sweet and sour and bring up to the boil. Pour over the mussels and set aside for 45 minutes at room temperature to pickle.
• To serve spread the cream cheese onto toasted sourdough and top with a couple of pickled mussels, garnish with chives and slice toast into fingers.

Our friends at Wine Selectors recommend pairing this dish with a Fiano or Vermentino