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NZ Mussels steamed in wine and garlic
Servings:
4
people
Author:
Steve Paris
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.
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Ingredients
1
kg
mussels
I used New Zealand frozen mussels
20
g
butter
6
cloves
garlic
finely diced
1
small onion
finely diced
200
ml
white wine
a good dry white. I recommend a chardonnay or reisling.
1/4
cup
finely chopped parsley
150
ml
cooking cream
1
tsp
freshly ground black pepper
1
Tbsp
fish sauce
or 1 tsp salt
Instructions
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.
Notes
Serve, pouring the sauce over the mussels.
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