Mussels are at their best: Flex 'em

Mussels are at their best now, and delicious in these two simple Mediterranean dishes.

Mussels are at their best now, and delicious in these two simple Mediterranean dishes.

ITALIAN STYLE MUSSELS

For the crostini

1 loaf ciabatta, thickly sliced

5 tablespoons olive oil

For the mussels

1 tablespoon olive oil

1 onion, finely sliced

3 cloves garlic, finely sliced

Pinch or two dried crushed chilli

3/4 cup white wine

1.8kg mussels

2 tablespoons roughly chopped

flat-leaf parsley

2 lemons, sliced in wedges

To make crostini, heat oven to 160ºC (fan), brush both sides of each slice of bread with olive oil and bake for 6-8 minutes until lightly browned. Turn off oven but leave bread in to keep warm. Heat a large saucepan over medium heat; add oil, onion, garlic and chilli and saute for 2 minutes. Add wine and simmer for 2 minutes. Add mussels, place on a tight-fitting lid and cook, shaking the pan often, for 4-5 minutes, or until mussels have opened. Place crostini in 4 bowls and ladle over mussels and broth; sprinkle with parsley and garnish with lemon. Serves 4

AND TO DRINK ... A crisp dry Italian varietal white: 2015 Parish Hill Grillo ($25) from the Adelaide Hills.

SPANISH STYLE MUSSELS

1 tablespoon olive oil

1 red capsicum, diced

1 small red onion

1 clove garlic, sliced

1/2 teaspoon crushed dried chilli

100g chorizo sausage, diced

1 litre fish stock

Pinch saffron

2 tablespoons sherry

1 teaspoon smoked paprika

1 bay leaf

1.5kg fresh mussels

2 tablespoons roughly chopped flat-leaf parsley

Heat oil in large saucepan over medium heat; cook capsicum, onion, garlic and chilli for 3 minutes, or until soft. Add chorizo and saute until it produces some oil. Add stock, saffron, sherry, paprika and bay leaf; bring to the boil. Add mussels; cover, cook 3-4 minutes, or until opened. Sprinkle with parsley. Ladle into bowls and serve with crusty bread. Serves 4

AND TO DRINK ... A bone-dry sherry: Gutierrez Colosia Fino del Puerto ($20 for a 375ml bottle) from Spain.

Wine matches: Max Allen

For a full archive of David Herbert's recipes, go to theaustralian.com.au/life/food-wine/recipes