Tokara Sauvignon Blanc Enlivens Creamy West Coast Mussels

West coast mussels with sweetcorn & Chorizo in a white wine & cream sauce By Executive Chef Carolize Coetzee at Tokara Restaurant In...

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

By Executive Chef Carolize Coetzee at Tokara Restaurant

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.
Read more about the 
Tokara Reserve Collection Sauvignon Blanc 2021



Issued by: GC COMMUNICATIONS
Pictures: SUPPLIED



©2021 Herman Lintvelt - WineTourismZA

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