Kitchen Confidential - Mussel magic from South Australia

It's hard to believe that mussels that have been in a plastic bag in my fridge for over a week are good to eat, but, as it says on the bag, they are live and pot ready.

A mussel cooking virgin, I'm a little scared of getting it wrong and wary of overcooking these dark beauties.  Five minutes is all they need, I'm told, or they will be tough. 

Grown in the nutrient rich waters of Boston Bay in South Australia, these Kinkawooka Mediterranean style mussels are at their sweetest between June and September, but great when ever they are in season..  The pack is designed like a live seafood pack and keeps them relaxed so they taste better.They are packed in a mix of their natural liquor and seawater from Boston Bay water.

My mussel loving friends (you know who you are) are hooked on Kinkawooka - tasty and well priced are the comments I hear from them.

Tips for a fast delicious feed

• Don’t overcook - more than 5 minutes and they’ll be tough!
• Don’t throw out unopened ones, prise open with knife they’re safe to eat
• Dont eat any that don’t smell “sea sweet”

Herbs that love mussels 
• Parsley, basil, tarragon, oregano, coriander and thyme
• Natural partner flavours to mussels - garlic, onion, tomato, capsicum, olives, butter, cream, lemon, lime
• Stronger flavours that go well with mussels - chilli, lemongrass, ginger, cumin, fennel, saffron & pepper

Kinkawooka mussels with tomato and parsley linguine

Preparation time: 10 minutes
 Serves: 6 - 8 as a starter or 4 as main course

1kg bag Kinkawooka Boston Bay Pot Ready Mussels
500g linguine, fettuccine or spaghetti
60ml good olive oil
2 cloves garlic grated
Freshly ground black pepper
1 x 400g tin tomatoes
Zest of a lemon
150ml white wine
1 bunch continental parsley, roughly chopped
Extra olive oil

1. Boil the pasta according to the maker’s directions until al dente.

2. Heat the olive oil in a large pot with lid. Add the diced onion, garlic and pepper. Cook until the onions are
tender. Add the tomato, lemon zest and white wine. Simmer until reduced by half and taste for seasoning.

3. Bring the sauce to the boil and open the bag of Kinkawooka Boston Bay Pot Ready Mussels and add to
the sauce. Put the lid on and cook for 3 minutes.

4. Meanwhile drain the pasta, drizzle over the extra olive oil and toss through the pasta. Add the cooked pasta and parsley to the sauce and toss with tongs or a pasta fork to combine.

5. Serve immediately with a light red wine and crusty bread which you use to sop up the juices. Yummy.