Clams & Mussels

The Simple Seafood

Clams and mussels are edible bivalve molluscs that vary widely in both size and habitat. Marine mussels thrive in the low and mid inter-tidal zones of temperate seas, whilst other species of marine mussels live in tropical waters. The freshwater clams of the family unioniade are worth mentioning not just for their culinary uses but for the important part they play helping understand human evolution. The most common cooking technique is steaming, which both cooks and opens the mussel exposing its delicious meat still attached to the shell. Sauces or vinegars are added, or the meat might become an ingredient of paella, soups, pastas, curries or noodle dishes.

Out of Africa | Mussels and clams formed a significant part of the early hunter-gatherer diet and their shells are easily identified and dated in the human middens of prehistory. From the 140,000-year-old middens in South Africa to the 10,000-year-old middens of North America, their discovery demonstrates the way man has spread throughout the world.

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Coconut Steamed Green Mussels

at Opia, Dining Destination

Aiming to serve an array of dishes that celebrates the contrast of textures, flavours and colours at OPIA, Executive Chef Nicolas Lazzaroni uses authentic Asian cuisine as an inspiration and turns his ideas into refined versions. Nicolas has managed to fine-tune classic Asian dishes into a menu that is familiar enough for first-timers, but at the same time maintains the necessary authenticity.

Take the Thai cuisine-inspired coconut steamed green mussels for example, the dish has juicy Australia-sourced green mussels steamed and served in a coconut broth that has been infused with galangal, ginger, lemongrass, chilli and kaffir lime. The Asian aromatics make the broth appetisingly fragrant, alluring any eager diner to take a sip. Meanwhile the flavour of the broth is rich with a zesty hint, perfectly balancing the sweet quality of the meaty mussels. OPIA’s menu is meant to be served in sharing portions, but don’t be surprised if you want to hog this one for yourself.
www.opiabali.com

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Mussels Mariniere

at Foxglove

Fragrant and herbaceous, and simmering in a warm, steamy broth, the mussels marinière at Foxglove is an ode to the Parisian classic, masterfully refined and inspired by the European travels of Foxglove’s founder, Frank Minza. Making the most of the finest produce from Holland, Australia, Boston, or Canada, plump and juicy blue mussels are moreishly stewed in a rich white wine marinade, together with shallots, carrots, cherry tomatoes, herbs and a dash of whisky for added kick. “The most important thing about this dish is that the mussels must be fresh. We then spice up a traditional marinière by adding a splash of whisky to give it its unique taste,” says Executive Chef Giggs Lo.
www.foxglovehk.com

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Clams

At Sana Sini Restaurant, Pullman Jakarta Indonesia

At Sana Sini Restaurant, Pullman Jakarta Indonesia, diehard seafood fans are in for a treat if they opt for the special seafood buffet available in the weekend brunches. The modern and vibrant 270-seater restaurant offers an eye-popping array of seafood – shellfish, prawns, lobster, salmon and clams! This section alone makes the buffet worth a visit. The fresh local clams are among the seafood delicacies that guests should not miss and every mouthful of the tangy meat offers a tantalising taste. Approach the chefs at the live cooking station and have them prepare fresh capellini pasta with clams drizzled with olive oil. The briny juices of the clams help to flavour the dish – the fresher the clams, the better the dish. In addition to the seafood, let yourself be overwhelmed by the sheer volume and variety on the buffet from the five live-cooking stations.
www.pullmanjakartaindonesia.com/sana-sini-restaurant-2