Seafood and Sauvignon Blanc: a mouthwatering mussel recipe

Posted by Ashna Brijmohun on 24 November 2021

The Tokara Reserve Collection Sauvignon Blanc 2021 fits like a glove when combined with creamy West Coast mussels. The fresh Sauvignon Blanc provides an edge when tucked into Tokara Chef, Carolize Coetzee’s, flavourful West Coast mussels, with its zesty notes cutting through the creamy, voluptuous sauce. For your next cooking venture, why not experiment with seafood and sauvignon blanc by trying out this delectable West Coast mussels recipe.

West coast mussels with sweetcorn & Chorizo in a white wine & cream sauce

By Executive Chef Carolize Coetzee at Tokara

Ingredients:

100g chorizo sausage

4 whole cobs of sweet corn

40 West Coast mussels (10 per portion)

200g onion, finely chopped

3 garlic cloves, finely chopped

6 sprigs of fresh thyme

1 litre of fresh cream

500ml white wine

Salt to taste

Method:

Scrub the mussels until clean and remove the beards. Set aside in the fridge until ready.

Remove the casing of the chorizo sausage and cut into small cubes. Set aside.

Cook the sweet corn cobs in salted water for 10 min. Remove from the water and cool.

Fry the cooked corncobs in a hot pan with butter until golden.

Cool down completely and cut the kernels off the cob, reserving the cobs for the sauce.

Sauté the onions, garlic and thyme until the onions are translucent. Add the corncobs and half the white wine and cook until the liquid is reduced by half.

Add the cream and cook on a low heat for 20min.

Remove the corncobs and discard.

Blend the sauce until smooth.

Add salt to taste.

Cooking & Assembly:

Heat the cream sauce until boiling and then turn it down to a low simmer.

In a small pan, sauté the chorizo cubes and sweet corn kernels, and add to the sauce.

Keep warm.

Heat up a pot with a lid to a medium heat and add the remaining white wine.

Directly afterwards, add the mussels and close with the lid.

Shake every 30 seconds and cook the mussels for 7 minutes until they have opened.

Remove the mussels from the pot and dish the mussels into the warm cream sauce.

Season to taste and serve in a bowl with crusty bread on the side.

Picture: Supplied by Tokara Wine Estate

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