Cooking Mussels @ Prahran Market
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🦄
CreativityTranscript
00:00 [Music]
00:15 My name's Pixie. I'm from the Mussel Pot at Paran Market here
00:20 and I'd like to show you how to cook mussels at home
00:25 just like you'd taste them here. So you can be a fantastic chef.
00:33 [Music]
00:37 I like mussels because they're a clean, green product for a start.
00:42 They're seafood, which is healthy.
00:46 They're local, Victorian. That's something that we've sort of pioneered in Victoria,
00:51 mussel farming in Australia.
00:54 And it's just a natural product. We don't have to give them any fertilisers.
00:59 We don't use chemicals. We just grow in the ocean water.
01:03 We pull them out and sell them. It's a clean, green industry.
01:08 Our take-home packs are the same mussels we sell fresh, but they're debissed.
01:15 We debisse them in the morning or as we go during the day.
01:19 And then we put them at our sauces, Pixie's secret sauces,
01:24 which are hard to extract the exact recipe out of Pixie.
01:27 She's very secretive about that.
01:29 The white wine, you could probably work that one out yourself.
01:32 Coconut chilli cream, I'm still not exactly sure what's in that.
01:37 Perhaps if you could ask Pixie, I know she'll tell you.
01:41 Anyway, we sell them as many as you like, whether it's half a kilo, a kilo,
01:46 and then we add enough sauce, as we know, and then all you have to do
01:49 is put it in the pot at home on a hot stove, and they're ready in about three weeks.
01:54 And all you do is pop the mussels in a pot when you get home
02:02 and pour the sauce in and then put it on for four to five minutes.
02:09 Give it a little shake every couple of minutes, and as they start to open,
02:15 take them out, put them into your bowl, and if they don't open, don't discard them.
02:21 Just give them a little tickle at the side of the mussel, and they'll open up.
02:28 They're safe to eat. It's a myth about closed mussels.
02:36 You don't discard them, not our Victorian fresh mussel,
02:41 because we grow our mussels on long lines. We don't dredge them like they do in Europe.
02:48 Leave them in, and as they open up like these are here, you just take them out one by one,
02:56 and the beautiful juices have gone through the mussel.
03:01 We don't add any salt at all to our product, because what the mussel does,
03:08 when it's cooking, it's steamed open, and it just has the natural salt water in it.
03:19 There you go. Bon appétit.
03:25 [Music]
03:34 [Silence]