NZ Mussels steamed in wine and garlic
The large succulent mussels that live around New Zealand's shores are truly delicious. Steaming the New Zealand mussels in white wine and garlic is certainly one of the best ways to prepare them.
I used New Zealand frozen mussels
a good dry white. I recommend a chardonnay or reisling.
finely chopped parsley
freshly ground black pepper
or 1 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 200ml of white wine and the fish sauce (or salt)
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.
Bring the cooking liquid to a boil and add the cream and half the parsley. Maintain a vigorous simmer until reduced by half.
Strain the cooking juices into another pan and add the other half of the parsley. Simmer for a few minutes while arranging the mussels in a bowl.
Pour the sauce over the mussels.
Serve, pouring the sauce over the mussels.