New Zealand Greenshell Mussels with Sauvignon Blanc Cream Sauce


Recipe created by Andrew Brown

Serves 3-4  |  Paired with Tohu Single Vineyard Sauvignon Blanc



1kg (2.2lbs) New Zealand Greenshell Mussels
1 clove Garlic (peeled) - finely chopped
2 cloves Shallots (peeled) - finely chopped
15gm (0.5oz) Butter
120ml Sauvignon Blanc Wine
140ml Cream
Zest of 1/2 an Orange
1 Tablespoon Chives - finely chopped
1 Tablespoon Parsley - finely chopped
Salt & ground white pepper to taste



Heat a large pan big enough to take all the mussels (it should only be half full), sauté the garlic and shallots in the butter.
Add the mussels and the wine, turn up the heat, then cover and steam the mussels. If cooking live mussels, steam for 4-5 minutes, shaking the pot a few times during.
The mussels are cooked when the shells open, remove from the heat and discard any mussels that don't open. For frozen half shell mussels (defrosted), steam for 2-3 minutes until warmed through.
Remove the mussels from the pan.
Keep the broth in which the mussels were cooking in, to use as the base for the sauce.
Add the cream, chopped parsley, chives and orange zest to the mussel broth. Allow the liquid to reduce by 1/3, season to taste & remove from the heat.
For half shell mussels lay these out on a serving dish.
For ease in eating the mussels, carefully slide a paring knife under the mussel meat to loosen the shell from the adductor muscle, placing the meat back on to the shell.
With live mussels, you may wish to serve these with two shells or alternatively take off the top shell from each mussel and prepare as above.
Spoon the sauce over the mussels & serve