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
Serve, pouring the sauce over the mussels.