For 4 people
Ingredients: 1.5 kg fresh live mussels, 15 ml olive oil, 30 g butter, 1 onion, 1-2 cloves garlic, 6 sprigs thyme, 250 ml dry white wine, 125 ml fresh cream
For the garnish: thyme leaves, parsley
Rinse the mussels well in a large bowl of fresh cold water. Then remove the beards by pulling the grassy part from the pointed edge of the mussels towards the round. Pour off the water and set the mussels aside for now. Finely chop the onion and finely grate the garlic. Wash the thyme sprigs, shake dry and pluck off the leaves. Also wash the parsley, pat dry and chop finely. Now heat the butter and olive oil in a large saucepan and fry the onions, garlic and thyme until the onions are soft and lightly browned. Then deglaze with the white wine and turn the heat up to high. When the liquid boils, add the mussels. Steam for about three minutes with the lid on, stir and cover the mussels for another two minutes. Make sure that the mussels have opened well. Now take the pot off the oven and add the cream. Stir again and pour the mussels with the sauce into bowls. Garnish with a little parsley and thyme and serve the mussels with crusty bread.
Our Wine recommendation
A fresh and mineral white wine is the ideal partner for a dish with mussels – therefore the nicely balanced Anthonij Rupert Cape of Good Hope Altima Sauvignon Blanc 2019 with its freshness and crisp acidity is the perfect accompaniment. In addition to a Sauvignon Blanc, the Chenin Blanc grape variety also goes well with mussels. The grape variety is present in the white wine blend Anthonij Rupert Riebeeksrivier Swartland Caroline 2018. Its beautiful aroma play, pleasant acidity and great texture make the white wine a wonderful food companion. Our tip: Use the wine you serve with the meal later also for the white wine sauce.