Top chef flexing his mussels

Melbourne's Ben Shewry might be among the best chefs in the world, but his home cooking is a simple affair.

His acclaimed Ripponlea restaurant Attica is one of only three Australian restaurants to crack it into the World's Top 100, otherwise known as "the Oscars of the food world".

But when the Sunday Herald Sun asked what he loves to eat at home, the Ocean Grove father-of-three came up with the simplest of meals - fresh mussels.

He reckons Port Phillip Bay mussels harvested by Portarlington's Sea Bounty are one of the most delicious and surprisingly cheap meals you can find.

Sea Bounty mussels are priced as low as $5/kg if you buy bags from their boat, which pulls into Williamstown's Gem Pier every Sunday at 10.30am. Sea Bounty mussels are also sold in 1kg bags by Coles and fishmongers for about $7.

Ben and his family eat mussels straight from the pot. When they are finished digging out the shells, Ben strains the cooking liquid through a fine sieve and enjoys the broth with crusty bread.

Attica chef Ben Shewry with some mussels. Picture: Rebecca Michael Herald Sun

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BEN'S MUSSELS

Serves 4

INGREDIENTS

* 2kg fresh mussels

* 500ml water

METHOD

Put mussels and water into a big saucepan (Ben uses an old Le Creuset pot) and bring to a gentle simmer with the lid on.

Simmer for 2 minutes or until the mussels begin to open.

Source: The Herald Sun, 3 June 2012