Pickled Spring Bay mussels with Iberico migas
Recipe created by Jesse Gerner, Head Chef Bomba Bar
Rating
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Time
20 Minutes
Difficulty
Ingredients
For 4 people 
- 500 grams Extra large Spring Bay mussels, scrubbed clean
- 100 mL Dry white wine
- 30 mL White vinegar
- 0.5 Lemon, juiced
- 50 grams Iberico jamon
- 50 grams Day old sour dough bread, crusts removed
- 2 tablespoon(s) Chopped parsley
- 1 Shallot, finely diced
Method
- Heat a saucepan large enough to hold all the mussels, when hot, add the mussels and wine and cover with a lid. Steam for 4mins or until all the mussels have opened. Strain the mussels reserving the juice.
- Remove the mussels from the shells and check none have the beards attached. Place in a bowl.
- Strain the reserved juices over the mussels through a fine strainer to remove any sand.
- Add the vinegar and lemon juice and stir through. You may need slightly more or less vinegar depending on how much liquid was produced.
- For the migas, finely dice the iberico and fry over medium heat until crisp. Place in a bowl lined with paper towel to absorb any extra fat.
- Pulse the bread in a food processor to breadcrumbs. Fry over medium heat in a dash of olive oil (or the fat from the iberico cooking if your really excited) until golden brown. Lay on some paper towel.
- Combine the breadcrumbs, iberico and chopped parsley.
- To serve, place the mussel shells on a plate and fill with the mussels and a little of the juice. Sprinkle with the diced shallot and the Iberico migas.
