I hope you enjoyed a taste (get it?!) of some of the French dishes that I love cooking and sharing during the holiday season. Over the next few posts I’ll show you what’s on my menu for an Australian Christmas Lunch, but with a small French twist of course!
Summer in the land down under is all about seafood, and we are so lucky to enjoy such great quality produce. It’s a must on the menu so for my Christmas Day entrée I’ve chosen Mussels in a white wine and garlic sauce. The sauce is just as important as the mussels in this dish and shouldn’t be left behind. So, make sure to pair with a fresh baguette or loaf of your choice.
Main is the classic turkey, but for those of you who find the whole bird daunting, why not try a Turkey breast roast! You can treat it almost like a pork loin roast, with a flavoursome stuffing (like the fig, hazelnut and orange one I’ve made), served with a sweet cranberry relish to top it off. It’s much easier, still looks impressive on the Christmas table and will also taste delicious as leftovers in a Boxing Day sandwich.
I’d never had a trifle before I’d come to Australia, but now I couldn’t imagine a Christmas day without one. Family secret ingredients abound with this dish, and I’d wager that no two taste the same. I love this kind of dish, which allows people to truly make it their own. It may not be haute cuisine, but it’s fun, casual and refreshing on a hot day, which to me describes the perfect Aussie Christmas dish to finish off a festive family gathering.
So dig in, and have a very Merry Christmas!
- 2kg Mussels
- 1 bunch parsley
- 1 Brown Onion
- 200g butter
- 6 clove garlic
- 250mL Dry White Wine
- Heat up a deep cooking pot on medium heat with a little bit of olive oil.
- Dice the onion and crush the garlic. Wash, dry and chop the parsley.
- Put the mussels into the hot cooking pot, pour in the white wine, onion and garlic, cover with a lid and cook for approximately 3-4 minutes until the mussels open up.
- Add the parsley and butter, cook for a few more minutes on low heat so that butter slowly melts and combines with the mussel juice.
- You can thicken the sauce a little bit if you want with a little bit of corn flour mixed with some water or leave the sauce as is, which is what I did as I find it refreshing.
- Serve straight away with some crusty, fresh bread to soak up all the delicious juice!
I recommend a Chateau “Briand” Bergerac Blanc to go with the garlic mussels, available from www.airoldifinewines.com.au