Flinders mussels, Warrigal green freekeh, lemon verbena and shellfish sauce

Flinders mussels, Warrigal green freekeh, lemon verbena and shellfish sauce

Recipe created for Flowerdale Farm by Michael Cole, Australia's candidate for Bocuse d'Or 2019 and Head Chef at the Flinders Hotel.


2 Hour(s)



For 4 people

  • 40 Fresh Flinders Mussels
  • 2 cup(s) Freekeh
  • 1000 grams Vegetable, chicken or fish stock
  • 1 tablespoon(s) Cumin
  • 2 teaspoon(s) Coriander seeds
  • 1 teaspoon(s) Fenugreek
  • 1 teaspoon(s) Mustard seeds
  • 1 teaspoon(s) Cardamom powder
  • 0.5 teaspoon(s) Fennel seeds
  • 0.5 teaspoon(s) Nutmeg
  • 0.5 teaspoon(s) Black pepper
  • 0.25 teaspoon(s) Ground cloves
  • 150 mL Olive oil (for sauce)
  • 10 Shallots peeled sliced
  • 10 Garlic cloves peeled crushed (for sauce)
  • 1 Knob ginger chopped
  • 10 Flowerdale Farm lemon verbena leaves
  • 250 mL Mussel stock
  • 250 mL Chicken stock
  • 250 mL Cream
  • 250 mL White wine
  • 1 Punnet Flowerdale Farm saltbush leaves
  • 100 grams Rice flour
  • 0.5 teaspoon(s) Salt
  • 500 mL Water
  • 2 Punnets Flowerdale Farm warrigal greens
  • 1 Brown onion sliced
  • 2 Garlic cloves peeled crushed (for green puree)
  • 50 mL Olive oil (for green puree)
  • 1 Punnet Flowerdale Farm lovage
  • 80 mL Stock
  • 1 Punnet Flowerdale Farm cornflowers
  • 1 Punnet Flowerdale Farm Firesticks
  • 1 Pot Flowerdale Farm Microgreen Red Shiso
  • 1 Pot Flowerdale Farm Microgreen Celery

Adjust Quantity


  1. Grains: In a medium size pot cover the freekeh with the 1000ml stock of choice and sprinkle with salt. Turn onto a very low heat and cook with a lid on for 25-45 min until all of the liquid has been absorbed and the grains have doubled in size. Once the grains are cooked turn off the heat and set aside until later use. Note this can be done 2-3 days in advance.
  2. Sauce: In a medium size pot add all of the spices and place onto a medium heat, stirring until all of the ingredients until they become very fragrant (6-7)min. Add the shallots, 10 bulbs of garlic, ginger and 150ml olive oil and stir for approximately 3-4 min or until the shallots start to soften. Add the chicken stock, mussel stock, white wine, cream and lemon verbena leaves. Turn to a very low heat and let simmer for 20 min. Strain the liquid through a fine strainer and discard the solids. Reduce liquid to a sauce consistency and set aside.
  3. Mussels: Steam the mussels on a large tray or in a pot for 4-5 min or until just opened. Remove the meat from the shells and check for any beards and discard. Reserve the liquid from the mussels and use in the sauce base. Keep mussels chilled until ready for serving. Note this is best done as close to serving as possible.
  4. Saltbush Leaves: Bring the 500ml of water to a simmer in a small saucepan. Add some cold water to the rice flour and whisk until a smooth paste. Add the rice paste to the boiling water whilst whisking. Let the mixture thicken whilst cooking over a medium heat, once thick turn the mixture off and add the saltbush. Season and using a stick blender blend this mixture to chop the saltbush and remove any possible lumps. Spread the mixture 2mm thick onto silicon mats and bake at 120 degrees for 30 min. Once the mixture is dry break into leaves and shallow fry in vegetable oil at 150 degrees for 10-20 seconds. This makes the leaves become translucent and very crispy. Note: this garnish is not essential but does offer a point of difference.
  5. Green Puree: Add 50ml olive oil to a small saucepan and gently heat, add the sliced onion and 2 garlic cloves and cook for 6-7 min until they become tender. Add the Warrigal greens and stir for 2-3 min. Add 80ml of stock and bring to a simmer, remove and puree with lovage until smooth and very green.
  6. To Finish: Add the green puree to the grains and warm over a medium heat, check season at this stage and don't be shy to add a spoon of butter. Warm the sauce with the mussels (making sure not to boil or over cook the mussel meat) add 5-6 drops of lemon juice if you like. Spoon a good amount of "risotto" into warm bowls and gently place the warm mussels on top of the grains to be seen. Add your Flowerdale Farm garnishes and finish with a generous amount of the sauce. Serve straight away whilst the garnishes are fresh and the risotto hot.