Cray n Mussels
Right up there amongst my favourite foods - is fresh seafood!! I'm not sure why, but I tend to associate seafood with summer - its available year round - but maybe it's because that's the season I get the opportunity to catch my own.
I received a cracking bottle of Sauvignon Blanc from te Pa - Oke 2016 which also shouts summer at me.. (again not sure why) so I've a little Summer Salad to share. Cray and Mussels are not often used together - I guess the different ends of the price spectrum - but when you catch (and gather) your own on the same day - it becomes the best combination to eat together.
Cut the Cray down the middle - and place it on the hot grill - shell side down. I always cook this side first and for the longest, as the shell protects the meat from overcooking and when the shell has changed colour, put some butter, pepper and lemon zest on it and place it under the grill - until it is 'just' done' - the heat in the shell keeps it cooking a little so you have to account for this. (flip it over for just a minute, if you are using a BBQ)
Mussels - throw them on the grill or cast iron pan and put a pot lid over them. I use a little water and butter if I want them to be really juicy. Grab them off as they open.
All your favourite salad leaves - no rules here - just go with what you like.