Pickled Mussels, Fermented Cucumbers and Goat’s Cheese
Australian Gourmet Traveller recipe for pickled mussels, fermented cucumbers and goat’s cheese.
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Ingredients
- 2 kg mussels, scrubbed, beards removed
- 50 gm caster sugar
- 50 ml rice wine vinegar
- To serve: firm goat’s cheese and baguette
- Fermented cucumbers
- 6 baby cucumbers
- 60 gm coarse salt
- ½ clove garlic, thinly sliced
- 2 cups (loosely packed) dill
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