Fresh Mussels in Dry White Wine

Fresh from the rocks at Gerike's Point

Fresh from the rocks at Gerike's Point

There aren’t  many better ways to spend a morning than picking fresh mussels off the rocks at Gerike’s Point.  Harvesting must be done at low tide when the beds are exposed and you need to have a licence. These can be bought at Sedgefield Post Office – a month’s licence costs R45 and it’s R75 for a year’s licence. Each person with a licence is allowed to take 30 mussels per day.

Low tide at Gerike's Point

Low tide at Gerike's Point

Once you have your 30 mussels, clean off the sand and gunge in one of the rock pools. The mussels are so fresh, and the flavour of the sea in them so strong, that the simpler the cooking method the better. My favourite is to do them the French way – in herbs, garlic and white wine.

Ingredientsingredients2

Your fresh mussels

1 medium onion (I like red), chopped

a few cloves of garlic, peeled and lightly bruised with your pestle

1 Tablespoon of butter

3 Tablespoons of fresh, chopped parsley

1 (generous) cup of dry white wine

half a cup of water

1 sprig of Thyme

1 Bay leaf

freshly ground black pepper

3 Tablespoons of cream

Soak in fresh water

Soak in fresh water

Soak the mussels in fresh water for 30 mins, then scrub the shells until clean and pull out the beards.
Saute the onion and garlic in the butter until soft and transparent. Stir in the parsley, wine, water, bay leaf, thyme and black pepper. Simmer uncovered for 10 minutes.
Add the mussels, cover and steam until they open. Throw away any mussels which don’t open. Remove one shell from each mussel and discard.
Arrange mussels in a large, deep serving platter and keep warm.
Strain the sauce into a small saucepan and boil rapidly until it is reduced by half, remove from the heat and stir in the cream. Season and pour over the mussels.
Serve straight away with crusty French bread and ice cold dry white wine.
Mouthwatering final result

Mouthwatering final result

 

 

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