Grilled mussels with capsicum salsa

grilled mussels with capsicum and basil salsa and smoked paprika

Why open a mussel raw when you can cook it via steam and it will open itself? Because mussels grilled on a barbecue, cooked gently from heat beneath their shells, are INCREDIBLE! They’re rendered so delicate and soft, without any of the tightening that goes on when they’re steamed, and you would swear you were eating something extraordinarily rare and expensive, not something you buy for under $10 a kilo. So we – my husband and I – put up with the slightly time-consuming task of prising them open again and again. (My husband is a champion at it and doesn’t seem to mind the job, so sometimes I leave him to it!)  Continue reading Grilled mussels with capsicum salsa

Pomelo salad (with squid)

Pomelo and squid salad ingredients

Citrus is incredible at the moment. The colder it gets, the better it seems to taste, which helps me to remember that even the chilliest depth of winter is a season I should love (I try!). Friends sent a big bag of home-grown mandarins our way and I think they’re imperials (the most popular and common mandarins), but they’re so different to commercial ones. Their skin is still touched with green and inside they’re bursting with juice. They have more pips than usual, but their flavour is so sweet and real and wintery. Continue reading Pomelo salad (with squid)