Craving a satisfying mussel dish? Look no further than our mussels decked in a mouth-watering white wine garlic sauce. The perfect pair coming together to create a dish filled with magic and flavour.
Serve this dish with a glass of Trillenium Chenin Blanc for additional flair.
Trillenium Chenin Blanc has been meticulously crafted by Ken Forrester, selected from some of the finest vineyards in Stellenbosch.
Renowned for its quality and refinement, this Chenin Blanc showcases the expertise and dedication of its winemakers.
Devoted to offering a delicious wine that is both innovative and sophisticated, Ken Forrester, also referred to as the “King of Chenin”, brings an elegant approach to wine that represents both a luxurious finish whilst showcasing the excellence and complex flavours of South African wine.
Mussels in a creamy white wine garlic sauce
Ingredients
- 4 tablespoons butter
- 1 onion, cut in half and chopped
- 3 garlic cloves, minced
- 1/2 lemon juice
- 1kg Uncooked whole mussels, scrubbed and debearded
- 1 cup Trillennium Chenin Blanc
- 1 1/4 cups heavy cream
- Pepper, as needed
- Flat-leaf parsley chopped
- Lemon wedges, for serving
Instructions
Melt the butter in a large pot over medium heat. Toss in the onion and garlic and cook, stirring often, until soft but not browned, 8 to 10 minutes. Squeeze the juice from the lemon into the pot and drop in the lemon, too.
Raise the heat to high, scoop in the mussels, pour in the wine, and cover tightly. Steam the mussels until most of them open, 4 to 5 minutes.
Reduce the heat to low, pour in the heavy cream, and add a few grinds of fresh black pepper.
Let the sauce lazily burble until all the mussels are open, 2 to 3 minutes more.
Crown the mussels with parsley. Serve alongside a basket of toasted bread and lemon wedges.
Notes
Serve with calamari, hake, rice and tartar sauce.
ALSO SEE: Chargrilled seafood platter with chips and aioli
