Moules Marinière with home-baked sourdough bread recipe by Andries Burger paired with Paul Cluver Chardonnay.
Ingredients
2 kg fresh mussels
40 g butter
1 large onion, finely chopped
½ stick celery, finely chopped
2 cloves garlic, crushed
500 ml white wine (Paul Cluver Chardonnay)
1 bay leaf
2 sprigs of fresh thyme
185 ml double cream
30 ml finely chopped fresh parsley
Sourdough Bread
125 ml warm water
30 ml brown sugar
100 ml sourdough culture
500 g white bread flour
5 ml salt
90 ml olive oil
Recipe
Serves 6
Prepare the dough the night before (or 8-10 hours before the meal). In a small bowl, mix the warm water, sugar, and sourdough culture. In a large bowl, sift the flour, then add the salt, olive oil, and yeast mixture. Mix together (either by hand or with an electric beater with a flour hook, set on slow). The dough will clump together.
On a lightly floured surface, knead the dough thoroughly for about 10 minutes, adding a sprinkle of more flour or a few drops of water as required for a smooth dough. Place in a bowl, coat with a rubbing of olive oil, cover with a damp tea towel, and place in the fridge overnight to rise.
In the morning (or after 8-10 hours), knock the dough back by expelling the air and knead it again for a couple of minutes. Allow the dough to reach room temperature and allow to rise until it has doubled in volume. Shape the dough as desired and place it on a well-greased baking tray. Bake in a preheated oven at 220°C for 30-40 minutes.
While the bread is baking, prepare the mussels. Wash them in freshwater, removing the beard and discarding any mussels that are already open. In a large saucepan with a tight-fitting lid, melt the butter and saute the onion, celery, and garlic until softened but not browned.
Add wine, bay leaf, and thyme and bring to the boil. Add the mussels, cover the pan and simmer over low heat for 3-6 minutes, shaking the saucepan occasionally. Remove the mussels, discard any that have not opened, and place in a warm serving bowl.
Strain the remaining liquid through a fine sieve to remove any sand or grit left behind by the mussels. Bring the liquid back to a boil and boil for 2 minutes. Add the cream and simmer for a minute or two.
Serve the mussels in warmed bowls with some of the creamy liquid poured over. Sprinkle with parsley and serve with the fresh-from-the-oven sourdough bread perfect, for mopping up the sauce.
Wine Pairing
Paul Cluver Chardonnay