Black mussels with ginger, garlic and chilli recipe with Waterford Sauvignon Blanc by Kevin Arnold.
Ingredients
olive oil for brushing
4 cm piece root ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 small red chilli, chopped
250 ml dry white wine ('Waterford Sauvignon Blanc, again!')
250 ml water
1.5 kg black mussels, scrubbed and cleaned
2 spring onions, thinly sliced
30 ml finely chopped fresh flat-leaf parsley
Recipe
Serves 4
Heat a large heavy-based saucepan over low heat for 1-2 minutes. Brush the base lightly with olive oil. Gently cook the ginger, garlic and chilli for 1 minute. Add the wine and water, then increase the heat to medium and bring to a boil. Add the mussels and spring onions.
Cover the saucepan and cook for 3-5 minutes, or until the mussels open. Discard any unopened mussels. Sprinkle the mussels with parsley. Serve with a fresh, crispy baguette to mop up the lovely sauce.
Wine Pairing
Waterford Estate Chardonnay, Kevin Arnold Shiraz or The Jem ('Serve the wine slightly chilled: the spicy elements work well with ginger.')
‘Another favourite dish of mine - I’m a red wine lover, after all - is roast leg of Karoo lamb with anchovies, garlic and rosemary, with a simple, light sauce made from some red wine mixed into the pan juices and seasoned.’