garlic and white wine mussel pots
SERVES 3
Mussels are my number one choice when it comes to seafood – they are delicious, nutritious, sustainable and cheap! Mussel farming can even benefit the surrounding marine environment as, like oysters, they filter their food from the water and do not require additional feed. Mussels are a great addition to laksa, paella, risotto, pasta and chowder; you can even crumb and grill them. But I think the best pairing is with this rich and buttery garlic and white wine sauce. Just make sure you’ve got plenty of fresh bread on hand to mop up the gorgeous juices.
1 leek, white part only, quartered
4 garlic cloves, peeled
100g butter
300g white wine
1kg mussels, scrubbed and debearded
Thyme or parsley leaves, to serve
Grilled or fresh bread, to serve
1 Place leek and garlic in TC bowl, chop for 3 seconds, speed 6. Scrape down sides.
2 Add butter, sauté for 5 minutes, 100°C, speed 1.
3 Add white wine and stock concentrate, cook for 7 minutes, steaming temperature, reverse speed 3, or until steaming temperature is reached.
4 Place mussels in steaming tray, steam for 6 minutes, steaming temperature, reverse speed 3. Remove any mussels that have opened.
5 Steam for a further 1 minute, steaming temperature, reverse speed 3. Again, remove mussels that have opened.
6 Steam for a further 1 minute, steaming temperature, reverse speed 3. Divide open mussels among 3 serving bowls and pour over garlic and white wine sauce. Discard any unopened mussels.
Garnish with thyme or parsley and serve with bread.