Living on an island gives access to a vast array of fresh seafood. At this time of year, mussels are in abundance. The water in the bay is so fresh and clear the tides are very low and the late afternoon is the perfect time to walk around the tidal flats collecting mussels and shellfish for the kitchen table.

The following recipe is my favourite way to eat mussels.

Mussels are high in protein and low in fat. They are rich in omega-3 fatty acids and 100 grams supply 13% of the recommended daily vitamin C intake and 22% of the recommended daily Zinc intake.

I took this photograph of a bed of young Australian Blue Mussels on a beautiful Bruny afternoon stroll.

Recipe for Mussels Bouillon

Ingredients

• 1 kilo fresh muscles
• 1 bunch fresh chives
• 3 sprigs fresh thyme
• 1 sprig fresh oregano
• 1 fresh long red chilli
• 1 fresh long green chilli
• 2.5 cm piece fresh ginger
• 2 table spoons olive oil
• 100 ml lactose free cream
• 1 large pinch of saffron filaments
• 3 cup water
• 1 bottle (750 ml) of savingon Blanc
• 1 table spoon cornflour (make sure it is made from maize and not wheat)
• Salt and pepper to taste

See the Recipe Section of this blog for method.