Mussels cooked in wine - The Triangle Community Newspaper

Deb Worgan

I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $45.00 will cover delivery of all 11 issues.

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