EPISODE THREE
Location - Garden Island Port Adelaide
Recipe - Barbecued South Australian Mussels & Cockle Pepperonata Pesto Bruschetta
Special Guests - Nick and Jesse - Wild Water Jet Ski Tours (WEBSITE)
Port Adelaide is surrounded by the most amazing waterways. Phil chucked the mortar and pestle into the onboard eski and headed off for a quick tour, then landed at Garden Island. Shipwrecks, dolphins and more muscles than we were expecting.
IMPORTANT - in this episode we are around our incredible local dolphin population. At all times the operation of the jet skis complied with all rules designed to protect them. Working with Nick and Jesse was so encouraging, they behave in a way the exceeded our expectations, refreshing. Learn about our dolphins population HERE
INGREDIENTS
1 kg fresh South Australian mussels
500 g cockles (pipis)
1 red onion, thinly sliced
1 punnet ripe cherry tomatoes, diced
2 red/ yellow capsicum, sliced
Extra Virgin Olive oil
Salt and freshly ground pepper
1 lemon, sliced (plus extra juice)
1 bunch parsley, chopped
1 bunch fresh basil
1 loaf sourdough bread
Butter
White wine Reisling Whatevers in the fridge
Garlic clove
INSTRUCTIONS
Soak cockles in some fresh water, mussels. These little guys will clean themselves out. Always makes for a more delicious mussel once its had a soak for 10-15 minutes.
Slice the Onion, Tomatos, Capsicum, Salt, Pepper, Olive oil
Fry these together, break it down, get some colour on the veg, we are looking to make the veg soft enough to blend effortlessly. You can do this on a Grill to adding In that smokey charred flavour.
While Frying add oil, salt, pepper.
While that’s frying we will whip up a foil pack, remember the rule Double Wrap! Tip; Small foil packs will cook quicker and can be portion per person ( save any greedy guts eating your mussels).
Once foils down and cut to size, slice lemons, line the bottom, strain mussels/ cockles, place in foil pack with a knob of butter, splash of white wine or a vinegar will do, if you have a stock on hand you can use that too. Add in a crush garlic clove!
Fold packs nice and tight place on grill, you want to keep that steam in. Aim for 4 packs amount of mussels.
Once the veg Pepperonata mix is coloured soft and cooked, take of BBQ depending on size of your mortor and pestle or grinder, grind with olive oil and lemon juice to rough pesto/ paste
Slice and colour sour dough on barbeque with a drizzle of ‘Olio’, open foil packs, spread paste THICK onto those crusty slices.
Chop parsley, basil leaves.
Open the foil packs up, breath in that sweet sweet mussel aroma, open mussels and cockles place onto of your pepperonata paste.
Olive oil drizzle.
Sprinkle on your herbs.
Take a bite!
You just cooked an increbile dish on a local Aussie Park Barbie!!
