The cold, clean waters of the Great Southern Ocean are home to some of the finest shellfish in the world, Kinkawooka Shellfish grow and harvest premium shellfish to the highest standards of environmental sustainability and culinary quality. We love them, so much so you'll find them on our menus. Here's a version that is pretty simple to put together yourself at home. A great dish for a social meal, sharing style! 

You'll need: 

Ingredients

• 4 slices of sourdough bread
• 1 tbsp olive oil
• knob of butter
• small bunch of parsley, stalks finely chopped (keep the leaves for the butter, and to serve)
• 1 bay leaf
• 1 shallot, finely chopped
• 1kg Kinkawooka mussels
• 1 glass of white wine (Catalina Sounds Sauvignon Blanc works well)

For the garlic butter

• 40g unsalted butter
• 2 garlic cloves
• 1 tbsp chopped parsley leaves, plus extra to serve
• ½ tbsp tarragon leaves
• ½ tsp smoked paprika
• large pinch sea salt
• 10g parmesan, grated

Method

First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.

Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper and let it all sweat for a few minutes until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and heat for 2-3 minutes. Enjoy!