Turning the Tide Newsletter – Summer 2024
Recipe: Kane Pollard’s Mussel Tamara
Kane Pollard is co-owner and chef of Topiary in Adelaide. He takes pride in sourcing locally, making everything from scratch, moving with the seasons and wasting nothing.
Serves: 8
Ingredients:
- 200g de-bearded mussel meat (usually from 2kg whole mussels, season dependent)
- 350g bread and ends soaked in milk overnight
- 50g lemon juice
- 1 teaspoon of dijon mustard
- ½ shallot chopped
- 2 cloves raw, minced garlic
- 100ml olive oil
- 100ml vegetable oil
- 50ml cream
- Salt and pepper to season
Method:
- Steam the mussels open*, pick the meat from the shell and de-beard
- In a food processor, blitz all ingredients except the oils and cream until smooth
- Slowly add the oils while the food processor is running, allowing to emulsify
- Once oils are incorporated, check for seasoning and texture
- Add a little cream to loosen the dip and assist with mouth feel, season to taste
To finish: Serve with crust bread or crackers, pickles and fresh herbs. Dill, chives and fennel tops work beautifully.
Specialised equipment needed: food processor; steaming setup.
*Variation: Smoke the mussels open if a smoker or BBQ is available.
GoodFish Cookbook
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