Tasmanian produce, whether it is from the sea, farms or orchards is amazingly good and is recognised nationally and internationally.

The small batch spirits distilled at Nonesuch Distillery are made with the care and attention to detail that ensures they continue the gourmet tradition of other Tasmanian producers.

When there are such great ingredients available it is just natural to match them for a foodie delight.

This recipe uses delicious mussels from Tasmania's pristine East Coast waters and wonderful Tasmanian olive oil along with our Tasmanian Dry Gin to create a dish based on the classic Martini cocktail.
(By the way, a true Martini uses gin. .... always gin)


1 cup flat-leaf parsley

3/4 cup pitted green olives, plus 3 tbsp of the olive brine

3 - 4 cloves garlic, grated

1 lemon, zested and juiced

6 tablespoons of Extra Virgin Olive Oil 

2 small onions, chopped

salt and pepper

1/2 cup NONESUCH DRY GIN  (of course)

1/4 cup dry vermouth

4 Dozen medium mussels 

3 tablespoons butter

warm, crusty bread, torn into chunks.


Finely chop the parsley, olives, garlic and lemon zest. (if you are not a budding Master Chef use a food processor).

Pour in 1/4 cup of the olive oil and the lemon juice and process into a pesto.

In a large pot or deep skillet with a tight-fitting lid, heat the remaining 2 tbsp. of olive oil, (Just a minute over medium heat will do).

 Add the onions and cook until softened (5 to 6 minutes). Season with salt and pepper. Stir in the pesto. Add the gin and vermouth and cook until reduced (about 1 minute). Add the mussels, cover and steam until opened, (5 minutes or so).  Discard any unopened shells.

Add the butter to the mussels and shake the pan to melt it into the sauce. Serve with the bread (your guests will want to mop their plate).


Frans Sakul said:

I cannot wait to try your recipe, and looking forward to use your Gin. I like to try different type of recipe and I found that the simple it is the better it tastes. Especially when it can be done quickly.

Leave a comment

Please note: comments must be approved before they are published.