CHANDON RECIPE
SYMPHONY OF THE SEA
Our chefs at the Chandon restaurant crafted a delectable recipe for you to try at home — we call it the symphony of the sea. It features rich, black mussels finished with decadent cream, and served with fresh sourdough. While garlic and fresh herbs complement the mussels, what really brings this dish to life is a glass of your favourite Chandon sparkling wine. When paired together, the result is divine.
SYMPHONY OF THE SEA RECIPE
Ingredients:
1kg black mussels washed and beards removed
2 shallots, 2 cloves garlic peeled and thinley sliced
100ml CHANDON sparkling wine (try our Vintage Brut)
2 sprigs thyme
1 bay leaf
1/4 cup chopped parsley
1/4 cup chopped tarragon
100ml thickened cream
Olive oil
Method
1. Warm a large heavy based pot on the stoveover a meduim heat, choose one with a tight fitting lid.
2. Add enough olive oil to cover the bottom of the pot and sweat the shallots and garlic until they are transclucent.
3. Add cleaned mussels to the pot and increase the heat to high. Saute the mussels for 30 seconds whilst stirring with a wooden spoon before adding the aromatic herbs and the sparkling wine.
4. Close the pot with a lid and steam the mussels over a high heat, shaking occasionally, for about 3-4 min or until the mussels have popped open. Use a slotted spoon to remove the mussels from the pot and place in a warm serving bowl.
5. Add the cream, bring to a simmer uncovered, and finish with the chopped herbs.
6. Pour the hot sauce over the cooked mussels and serve with grilled sourdough.
Tip: If mussels do not close when the shell is tapped they are dead and should be discarded. Allow mussels to soak in salted cold water to remove dirt.
CHANDON RECIPE
SYMPHONY OF THE SEA
Our chefs at the Chandon restaurant crafted a delectable recipe for you to try at home — we call it the symphony of the sea. It features rich, black mussels finished with decadent cream, and served with fresh sourdough. While garlic and fresh herbs complement the mussels, what really brings this dish to life is a glass of your favourite Chandon sparkling wine. When paired together, the result is divine.
SYMPHONY OF THE SEA RECIPE
Ingredients:
1kg black mussels washed and beards removed
2 shallots, 2 cloves garlic peeled and thinley sliced
100ml CHANDON sparkling wine (try our Vintage Brut)
2 sprigs thyme
1 bay leaf
1/4 cup chopped parsley
1/4 cup chopped tarragon
100ml thickened cream
Olive oil
Method
1. Warm a large heavy based pot on the stoveover a meduim heat, choose one with a tight fitting lid.
2. Add enough olive oil to cover the bottom of the pot and sweat the shallots and garlic until they are transclucent.
3. Add cleaned mussels to the pot and increase the heat to high. Saute the mussels for 30 seconds whilst stirring with a wooden spoon before adding the aromatic herbs and the sparkling wine.
4. Close the pot with a lid and steam the mussels over a high heat, shaking occasionally, for about 3-4 min or until the mussels have popped open. Use a slotted spoon to remove the mussels from the pot and place in a warm serving bowl.
5. Add the cream, bring to a simmer uncovered, and finish with the chopped herbs.
6. Pour the hot sauce over the cooked mussels and serve with grilled sourdough.
Tip: If mussels do not close when the shell is tapped they are dead and should be discarded. Allow mussels to soak in salted cold water to remove dirt.
