Sauvignon Blanc Steamed Mussels
Suggested wine pairing Reserve Sauvignon Blanc

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

© Copyright 2013 Mission Hill Family Estate