Portion size 6 medium mussels per portion
1 portion recipe
•Vegetable oil to sweat
•40g shallot
•10g garlic thinly sliced
•10g long red chilli
•Pinch salt & pepper
•125ml Wairau River Sauvignon Blanc
•125ml retained mussel juice or fish stock.
•60g diced butter
•2-3 fresh basil leaves
Method:
1.Open mussels in a little white wine.
2.Strain and reserve mussel juice
3.Sweat shallot, garlic, chilli, salt and pepper
4.Add wine and reduce by approximately ¼
5.Add mussel juice or fish stock and reduce by about ¼
6.Remove from heat and whisk in butter
7.Add pre opened mussels and heat through
8.Add roughly chopped basil
9.Garnish with fresh basil and lemon wedge