"hot" tasmanian mussels

Thursday was the day to visit the fish market (Pyrmont). It was time to get back to our incurable seafood habits. Lyn had lately been craving for mussels, so that was a priority on my list. 

A very simple sauce made with leeks, garlic, continental parsley and extra virgin olive oil was the only addition to the mussels and their generous juices, which came out from them during a fast steaming process. Where I come from we either have them "en escabeche" or just boiled with lemon juice squeezed on top, right before they are thrown into the mastication room.

I've never been very interested in biology, but last evening I was particularly mesmerized by the singular anatomy of these bivalve molluscs from Tasmania. Maybe the famous ones growing in the Ría de Sada (Galicia) are like that, but it was yesterday when it came to my attention. Probably it's the right time for a little research on the now intriguing subject.

Our introduction to the "hot" Tasmanian mussels was brilliantly balanced with a 2009 Ten Minutes by Tractor McCutcheon chardonnay, which we brought from   our recent road trip to the vineyard on my dearly revered Mornington Peninsula.