Pickled mussels and zucchini flowers

Pickled mussels and zucchini flowers

By
From
Igni
Photographer
Julian Kingma

Ingredients

Quantity Ingredient
500g mussels
55g sugar
80ml rice vinegar
20 zucchini flowers, stems and stamens removed

Method

  1. Add the mussels to a large heavy-based saucepan together with 300 ml (10 floz) water. Cover with a lid, bring to the boil and cook for 2 minutes, then remove the mussels from the pan with a slotted spoon and plunge into ice-cold water.

    Whisk the sugar and vinegar into the mussel cooking liquor in the pan while still warm to form a pickling liquid, adding more or less vinegar and sugar to get the right balance of sweet and sour. Add the mussel meat to the pickling liquid, discarding the shells, and refrigerate until needed.

    Peel the zucchini flower petals back to open and place a mussel inside each, then fold back the petals to seal. Put the flowers on a hot grill briefly to crisp and char before serving.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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