West Coast Mussels with Café de Paris butter – Neil Jewell

Neil's West Coast Mussels with Café de Paris Butter

Neil’s West Coast Mussels with Café de Paris Butter

This recipe was prepared by Neil Jewell of Môreson’s Bread and Wine Vineyard Restaurant for the occasion of the launching of the Leopard’s Leap Culinaria Collection Wines, specially made by Cellarmaster Eugene van Zyl as ideal food wines.

For the Café de Paris butter
1 onion, finely chopped
4 tsp garlic cloves, finely chopped
1 Tbs grated ginger
½ tsp curry powder
60 ml Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc
200 g soft butter, cut into cubes
1 gherkin, finely chopped
1 tsp capers, finely chopped
2 anchovy fillets, chopped
2 Tbs parsley, finely chopped

For the mussels
1 kg mussels, washed, scrubbed and de-bearded
1 onion, finely chopped
2 tsp garlic cloves, finely chopped
1 Tbs grated ginger
1 green chilli, de-seeded and finely chopped
250 ml Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc
handful of torn basil leaves, to serve
handful of chopped chives, to serve
handful of coriander, to serve

For the butter: Sauté the onions, garlic and ginger in a saucepan until soft and translucent.

Add the curry powder and dry fry for 1 minute. De-glaze the pan with the wine and leave to cook until dry.

Place the butter, gherkin, capers, anchovy, parsley and cooled onion mixture in a food processor and blend until combined. Set aside.

For the mussels: Heat a large saucepan. Add the onion, garlic, ginger, chilli, wine and mussels.

Place a lid on the pan and cook over medium heat for 5 – 7 minutes until the mussels open.

Discard mussels that fail to open.

Melt knobs of the butter over the mussels and serve with torn basil, chives and coriander.

Wine recommendation – CLICK HERE

Leopard's Leap Culinaria Collection Chenin Blanc Grenache Blanc 2014

Leopard’s Leap Culinaria Collection Chenin Blanc Grenache Blanc 2014

 

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