Mussel Sauce 375ml - R65
This is essentially a creamy garlic sauce, we think best served with fresh Saldanha Bay mussels (4 servings)
How to use:
1. Place fresh mussels in cold fresh water. The ones that remain open and do not close should be discarded. Remove the beard by placing a sharp knife beneath it and pull towards yourself.
2. In a big enough pot, lightly fry some garlic and onion. Once translucent, add mussels and about a cup of wine for every kg of mussels. Place the lid on the pot and steam mussels for about 5 minutes on low heat.
3. Once the mussels have opened, they are ready to be served. Remember, you have already removed the bad mussels, if they are not open, it simply means they need a little more steam. Or you can open them sliding a knife between the shells. You do not want to overcook your mussels as they will shrink in size and lose their beautiful plumb texture. Place in pan and toss with mussel sauce.
4. Serve with toated ciabatta.
Use within 2 days - store in fridge
