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Green-Lipped Mussels with Garlic and White Wine
A simple yet elegant dish showcasing the succulent New Zealand green-lipped mussels. Steamed in a fragrant broth of white wine, garlic, and parsley, this recipe highlights the natural sweetness and oceanic flavour of the mussels.
🧂 Ainekset
- 1 kg New Zealand green-lipped mussels(fresh or frozen, cleaned)
- 20 g Butter
- 6 cloves Garlic(finely diced)
- 1 Small onion(finely diced)
- 200 ml Dry white wine(e.g., Sauvignon Blanc or Chardonnay)
- 0.25 cup Fresh parsley(chopped, plus extra for garnish)
- 150 ml Cooking cream
- Salt(to taste)
- Freshly ground black pepper(to taste)
👨🍳 Ohjeet
- 1
If using frozen mussels, defrost them in the refrigerator overnight. If using fresh mussels, scrub them well and remove any 'beards' (fibrous threads). Discard any mussels that are open or damaged.
💡 Ammattilaisvinkit: Ensuring mussels are fresh and properly cleaned is crucial for safety and taste. - 2
In a large saucepan or pot, melt the butter over medium heat. Add the finely diced onion and garlic and sauté until softened and fragrant, about 2-3 minutes.
- 3
Pour in the white wine and bring to a simmer. Let it bubble for about a minute to allow some of the alcohol to evaporate.
- 4
Add the cleaned mussels to the pot. Increase the heat to high, cover tightly, and steam for 5-8 minutes, or until the mussels have opened.
💡 Ammattilaisvinkit: Shake the pot occasionally to ensure even cooking. Discard any mussels that do not open. - 5
Remove the opened mussels from the pot with a slotted spoon and set aside in a serving bowl. Discard any unopened mussels.
💡 Ammattilaisvinkit: It's important to discard unopened mussels as they may not be safe to eat. - 6
Pour the cooking liquid back into the saucepan. Stir in the cooking cream and half of the chopped parsley. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
💡 Ammattilaisvinkit: Be careful not to boil the cream mixture vigorously, as it can split. - 7
Season the sauce with salt and freshly ground black pepper to taste.
💡 Ammattilaisvinkit: Taste the sauce before adding salt, as the mussels can be naturally salty. - 8
Pour the sauce over the mussels in the serving bowl. Garnish with the remaining fresh parsley.
💡 Ammattilaisvinkit: Serve immediately for the best texture and flavour.
💡 Ammattilaisvinkit
- ✓Use a good quality, dry white wine that you would enjoy drinking.
- ✓For a richer sauce, you can add a splash of fish sauce or a pinch of salt, but be mindful of the natural saltiness of the mussels.
- ✓Crusty bread is essential for soaking up the delicious broth.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of chili flakes for a touch of heat.
- Substitute a portion of the white wine with chicken or vegetable stock.
- Include other seafood like prawns or scallops along with the mussels.