This post is written in partnership with Roza’s Gourmet Sauces.
We’re so lucky to live where we do. If we ever feel the need for fresh seafood on a budget, J just jumps in his kayak (which he loves) and heads out to harvest mussels off the jetty. It’s one of the achievable things in a sea of out of reach goals of our ‘simple’ life style.
I’ve been feeling a little overwhelmed of late. We’ve been in our house for not quite three months and have just started working on our garden. I feel as though I’m drowning in an ocean of ideas of how I would like to live and what I want to be doing, all of which feel so unreachable.
But one little luxury, such a simple act of ‘hunting and gathering’ keeps me grounded. It makes me realise that each step makes up the journey, that as long as we keep collecting mussels, we’re on the road to something special.
And these mussels really are special. The perfect bar/beer snack, great addition to a seafood feast or even a nibbles platter.
What brings you back to your ideals? Any tips to control a full and wondering mind?
- 1 kg mussels
- ½ cup plain flour
- 2 eggs beaten
- 1 cup panko or homemade bread crumbs
- frying oil (use a heat tolerant oil like Coconut, macadamia or ghee)
- Steam mussels until open.
- De-shell and de-beard mussels, discard.
- Coat mussels in flour, then egg and finally bread crumbs.
- Heat oil until bubbles come around when a wooden spoon is pressed into the oil.
- Fry in batches until golden.
- Cool on paper towel.
- Serve with Roza's Gourment Sauces European Tartare
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