Arlo’s Mussels

Owned and operated by Chef Paul Ramunno and his wife Jo-Anne, Arlo’s Pizzeria is named after their first son. Although it’s street-side dining, given the quality of their food it’s hardly surprising that Arlo’s won the AGFG Readers’ Choice 2019 award for Best Pizza on the Gold Coast!

Paul’s Italian background and his 17 years as a chef influences his approach to food. Using sustainable stoneground and wholemeal flour and the same techniques used to make sourdough, the pizza dough is proven in a long slow cold fermentation process, making it easily digestible.

Local seafood also features on Arlo’s’ menu, as well as specialty Italian desserts and gelati. Paul shares with us his recipe for mussels, served with a couple of slices of sourdough to mop up the juice.

Arlo’s Pizzeria, 50 Thomas Drive, Chevron Island Ph: 07 5627 1509

Read our review of Arlo’s Pizzeria here.

NOTE: This recipe was published in The Sun newspaper on 1 May, 2019.

Print Recipe

Arlo’s Mussels with Sourdough Crusty Bread

Course

Main Dish

Keyword

Italian, Seafood

Servings

people

Ingredients

• 1 kg Mussels, debearded and scrubbed)
• 2 cloves garlic, peeled and crushed or sliced
• 2 golden eschallots, peeled and finely sliced
• 1 red chilli, medium/ hot, deseeded and finely sliced
• 1 glass dry white wine
• 50 ml extra virgin olive oil (EVOO)
• 400 ml tomato polpa
• 1 handful chopped parsley
• 1 lemon
• 3 Roma tomatoes
• salt to taste
• organic spaghetti

Course Main Dish Keyword Italian, Seafood Servings people Ingredients 1 kg Mussels, debearded and scrubbed) 2 cloves garlic, peeled and crushed or sliced 2 golden eschallots, peeled and finely sliced 1 red chilli, medium/ hot, deseeded and finely sliced 1 glass dry white wine 50 ml extra virgin olive oil (EVOO) 400 ml tomato polpa 1 handful chopped parsley 1 lemon 3 Roma tomatoes salt to taste organic spaghetti

Instructions

1. Bring medium pot of water to boil.
2. Make a cross hair on the Roma tomatoes and place in boiling water for around 30seconds to a minute. Remove with slotted spoon and place in bowl of ice water. Remove skin, deseed, dice. In the same pot add spaghetti and cook to al dente, strain and set aside, coating with a splash of olive oil.
3. In a large pot with lid add the EVOO, garlic, eschallots and chilli and lightly colour.
4. After 1 or 2 minutes add mussels and wine and cover with lid. Give the pot an occasional shake. Cook for 3 - 4 minutes or until the mussels open. Remove mussels and set aside and discard unopened mussels.
5. Add the Polpa to the pot and simmer for 5minutes or until it’s slightly thickened. Add parsley. Add the spaghetti back through and coat in sauce.
6. Remove pasta to serving dish and cover with mussels. Pour remaining sauce over the mussels and top with sliced Roma tomatoes and more chopped Italian parsley.
7. Serve with a wedge of lemon or squeeze lemon over, beside slices of your favourite sourdough crusty bread drizzled with EVOO. Bon Appetit!