Creamy Mussels with Dune Sage
- 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
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.