Creamy Mussels with Dune Sage

An iconic West Coast recipe is made even more local with the addition of fragrant coastal sage. Use regular sage if dune sage can’t be found.

RECIPE INFO

Serves 4-6

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteThe mussels are delicious when served with roosterkoek straight off the fire.
Wine PairingPair with chilled white wine.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 3-4 kilograms of fresh Mediterranean mussels, cleaned
  • 1 white onion, peeled and finely diced
  • 20g butter, for frying
  • 3 large cloves of garlic, crushed
  • 2 tablespoons finely chopped dune sage
  • 250ml fresh cream
  • 150ml dry white wine
  • Salt and pepper

METHOD

Place the Le Creuset Mussel Pot over medium heat and sauté the chopped onion in the butter until translucent. Increase the heat and add the garlic and sage and cook until the sage is slightly crispy. Use the wine to deglaze the dish then pour in the cream. Reduce the liquid by half and season to taste, using minimal salt. Once the sauce has thickened, reduce the heat to medium and add in the mussels. Their liquid will loosen up the sauce again.

Cover the steamer with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened – being sure to discard any that haven’t unless you’re sure of the origin and freshness of the mussels. If they’re very fresh and have opened a crack, simply work the shell wider with the tip of a butter knife. Stir the mussels through the sauce and divide between four warmed bowls. Serve the mussels immediately with lemon wedges to squeeze over the top and warm roosterkoek to mop up the sauce.

Image and recipe by East After Noon.