Anzac Biscuits: the biscuit of two nations
Sails Restaurant share their scrumptious recipe for Barakel Cockles and Boston Bay Mussels served with tarragon and lemon cream, sea herbs and garlic hot toast.
This recipe uses cockles from Barakel in Robe, who specialise in wild-harvested organic cockles. If you can’t find them, you can substitute other cockles.
Bower spinach is a leafy green, harvested from a wild vine found growing on the sand dunes around Robe and in many local backyards. If not available, substitute baby spinach.
Ingredients
- ¼ cup diced brown onion
- 8 Barakel cockles, cleaned
- 8 Boston Bay blue mussels, cleaned
- Splash of white wine
- 1 teaspoon Dijon mustard
- 1 teaspoon hot English mustard
- ¾ cup cream
- Chopped parsley
- Chopped tarragon
- 6 leaves bower spinach, julienned
- Splash lemon juice
- Splash fish sauce
- Cracked pepper
Garlic buttered sour dough toast, to serve
Method
Sauté the diced brown onion until cooked through and soft.
Add the cockles and deglaze pan with a splash of white wine.
Add the mussels and mustards to the pan and stir through, then add the cream and cover the pan. Cook for about two minutes or until all the shells have opened.
Finish by adding all the herbs, freshly ground black pepper, and a splash each of lemon juice and fish sauce.
Serve with chargrilled garlic hot toasts.
