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

Ingredients:

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