Friday, 22 April 2011

Aromatic Thai mussels

- by Kerry

The public holidays are upon us, and that means that many of the Avocado team members have whisked themselves away to the beaches, mountains or game parks of beautiful South Africa. My family has decided to stay right where we are, and enjoy all the comforts of home. As such, I'm standing in for Daniela today, and sharing my wonderful seafood experience of last night...

Having the folks around for dinner is always lovely, as it gives me an opportunity to cook something extra special. My husband, Neil, is an absolute whizz in the kitchen, and created the most divine dish to start our meal: aromatic Thai mussels. The aromas that escape from this dish are unbelievable - and the flavour...oh, the flavour!

Aromatic Thai Mussels

Serves: 4
Time: 20 minutes

1 onion, chopped
1 tsp garlic
1 tsp ginger
3 tsp Thai seasoning paste (available from Woolies)
1 pkt mussels in the shell (about 15 mussels)
Half cup of white wine
Ground black pepper to taste

1. Fry onions until brown. Add seasonings, thyme and Thai paste, and fry until nicely mixed. Add half a cup of white wine and bring to the boil. When mixture boils, add mussels and pepper. Cover the pot and steam until mussels are done (approximately 5 to 10 minutes).
2. To serve, scoop out and discard most of the onions (as they are included primarily for flavouring), dish mussels out into bowls and top with a generous amount of sauce. Enjoy as is or with some hot buttered toast.

Wine pairing: One of my favourite white wines is the Springfield Wild Yeast Chardonnay. My relationship with chardonnay has matured over the years, as more and more fantastic South African chardonnays are being produced. I love this wine, and it is the perfect pairing with this delicious mussel dish. The 2005 vintage that we selected to accompany our meal is an unwooded chardonnay bursting with flavours of pineapple and pear. Worth every cent - buy a box (or three!)

No comments:

Post a Comment