While of French origin, this dish is often present on New Zealand restaurant menus, primarily because of the large succulent mussels that live around New Zealand’s shores.
Frozen New Zealand mussels are available at my preferred supermarket here in Saigon. If they are available here, there is a good chance you can find them too.
I have grown up eating this species of mussel (green-lipped) and was quite surprised to learn that mussels in many other parts of the world are small and not nearly as succulent as the New Zealand variety. Not only are they delicious, they are high in Omega 3 fatty acids and have anti-inflammatory effects. You can now get extract of NZ mussels in capsules to combat arthritis!
Make sure you use a good chardonnay. Remember, if you wouldn’t drink it out of a glass, don’t use it in cooking.
NZ Mussels in a NZ Chardonnay, parsley, and black garlic sauce
- 500 g New Zealand mussels thawed if purchased frozen
- 1 small onion peeled and finely diced
- 4 cloves raw garlic peeled and finely diced
- 2 glasses of Chardonnay
- 4 cloves black garlic, husk removed and finely diced Not an essential ingredient, but great if you can get it
- 100 ml cooking cream
- 1/2 cup parsley, finely chopped
- 1/4 tsp salt
- Saute onion and raw garlic until starting to brown
- Add Chardonnay, half the parsley, and the mussels. Cover and cook until mussels are cooked (if fresh – when they open; if frozen – when they are heated through (5 – 8 minutes)
- Remove mussels and then reduce liquid by half
- Add cream, black garlic, and remaining parsley, return to the boil, then simmer for 5 more minutes.
- Poor the sauce over the mussels and serve immediately.