
One-pot wonder: Alice Zaslavsky’s mussels with sauteed veggies recipe | Australian food and drink
Mussels have all the theatre of oysters without the price tag. They’re sweet like scallops, but harder to overcook, and have no clammy shell grit to purge. They’re a mollusc with plenty of shell-confidence! And, with a mirepoix (a French-style base of sauteed onion, carrot and celery) under your belt, you’ll have a confidence boost…