A PERFECT WINTER PAIRING
Try our delectable mussels recipe with the Chandon Cuvée 205 2015.
With Winter almost upon us, and to welcome the cooler seasons, 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 the Chandon Cuvée 205 2015. It’s a rich sparkling that flows with autumnal flavours like poached pear, hazelnut, and toasted brioche. And when paired together, the result is divine.
SYMPHONY OF THE SEA RECIPE
Ingredients: 1kg black mussels washed and beards removed, 2 banana shallots, 2 cloves garlic peeled and thinley sliced, 100ml CHANDON Cuvée 205 2015, 2 sprigs thyme, 1 bay leaf, 1/4 bunch chopped parsle,y 1/4 bunch 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 Candon Cuvee 205
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. With the aid of a slotted spoon remove the mussels from the pot and place in a warm serving bowl
5. Add the cream, bring to the simmer un covered and finish with the chopped herbs
6. To serve 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.
A PERFECT WINTER PAIRING
Try our delectable mussels recipe with the Chandon Cuvée 205 2015.
With Winter almost upon us, and to welcome the cooler seasons, 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 the Chandon Cuvée 205 2015. It’s a rich sparkling that flows with autumnal flavours like poached pear, hazelnut, and toasted brioche. And when paired together, the result is divine.
SYMPHONY OF THE SEA RECIPE
Ingredients: 1kg black mussels washed and beards removed, 2 banana shallots, 2 cloves garlic peeled and thinley sliced, 100ml CHANDON Cuvée 205 2015, 2 sprigs thyme, 1 bay leaf, 1/4 bunch chopped parsle,y 1/4 bunch 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 Candon Cuvee 205
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. With the aid of a slotted spoon remove the mussels from the pot and place in a warm serving bowl
5. Add the cream, bring to the simmer un covered and finish with the chopped herbs
6. To serve 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.
