Our Sauvignon Blanc loves all shades of green. Here a gathering of leeks, celery, parsley and olives provide a varied canvas of flavours for the wine to play off of. The quick steaming retains the bright, clean flavours so prevalent in the wine.
Yield: 4 portions
5 lbs fresh mussels
3 tbsp olive oil
1 cup leek, thinly sliced
1 cup celery, thinly sliced
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
3 cups Sauvignon Blanc
1 cup water
1 tsp coriander seed, crushed
¼ cup pitted green olives, finely chopped
1 tbsp capers, coarsely chopped
1 bunch flat leaf parsley, chopped
1 tbsp lemon juice
3 tbsp butter
sea salt & white pepper
Method: Wash mussels thoroughly, discarding any broken shells or dead mussels. Over medium high heat in large pot or steamer add olive oil, leeks, celery, garlic and coriander seed. Sautée for 2 minutes. Increase the heat to high adding mussels, water and wine. Cover and steam for approximately 5 minutes or until shells open. Scoop out mussels into serving bowls and reduce cooking liquid by half. Add remaining ingredients, whisking in butter at the end. Season to taste and pour over cooked mussels. Serve plenty of crusty bread along side to soak up the delicious broth.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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Sauvignon Blanc Steamed Mussels |
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