They first appeared at a speciality food importer. Then they appeared at a mainstream supermarket. Needless to say I have been using New Zealand mussels in a few dishes recently. This one is a version of the classic mussels steamed in white wine.
Mussels come in two colors. The male mussels are a creamy white colour, while the females are apricot orange. I have always preferred the orange ones. Maybe others do to because they were a little rare in the last batch I purchased. I need to do a taste test. They probably taste the same but the orange ones certainly look more interesting. If I had a therapist she may be tempted to make some life comparisons!
NZ Mussels steamed in wine and garlic
- 20 mussels I used New Zealand frozen mussels
- 20 g butter
- 6 cloves garlic finely diced
- 1 small onion finely diced
- 2 glasses wine a good dry white. I used an unoaked NZ chardonnay
- 1/4 cup finely chopped parsley
- 50 ml cooking cream
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- Defrost the mussels in the refrigerator 12 hours before cooking time
- If using fresh mussels, scrub well, and remove the “beard” if you can.
- In a large saucepan, saute the onion and garlic in the butter until translucent
- Add the 2 glasses of white wine
- Add the mussels and cover to steam for 10 minutes
- Remove the mussels and set aside
- If using fresh mussels, and they haven’t opened., please discard.
- Strain the cooking juices into a pan
- Bring to a simmer and add the cream and salt, simmer for a few minutes, then add the parsley, salt and pepper