Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Place
Butter (30 g)
in the casserole dish over medium heat and sauté the
Leeks (4)
until soft. Increase the heat, add the
Parsnips (3)
and cook to al dente.
Step 2
Strip the
Fresh Thyme (2 sprigs)
from the woody stalks and add to the dish. Simmer the mixture for another minute then deglaze the dish with the
Dry White Wine (100 mL)
. Reduce by half.
Step 3
Once reduced, add the
Fresh Cream (250 mL)
,
Chicken Stock (50 mL)
, and the
Garlic (4 cloves)
. Scatter in the
Grated Parmesan Cheese (100 g)
and stir to combine. Season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
going easy on the salt.
Step 4
Once the sauce has thickened, add the
Fresh Mussels (3 kg)
. Turn the heat to medium and place all the mussels into the sauce. Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened
Step 5
Discard any that haven’t opened unless you’re sure of the origin and freshness of the mussels. If they’re very fresh and have opened a crack, simply work the shell wider with the tip of a butter knife.
Step 6
Stir the mussels through the sauce and divide between four warmed bowls. Serve the mussels immediately with lemon wedges to squeeze over the top, fresh crusty bread to mop up the sauce and a chilled bottle of Vriesenhof wooded Chardonnay.
