New Zealand's Greenshell mussels are just the ticket when friends come round. Just like Sauvignon Blanc, they're synonymous with Marlborough. Here's a recipe we often use when gathering the crew around for lunch or other occasions.
2 - 3kg Greenshell Mussels - scrubbed and de-bearded
2 - 3 large cloves of chopped garlic
1 large chopped onion
1 tbps Olive Oil
1 sprig of parsley and any other fresh herbs from the garden
1 cup of Fish stock
1 cup of Sauvignon Blanc
Simply sautee the garlic and onion in a large pot over a medium heat until the onion is clear. Add fish stock, wine and half the herbs. Add mussels and simmer until they open.
Serve with a smattering of herbs and freshly baked crusty baguette.
Enjoy with a chilled glass of Mud House Marlborough Sauvignon Blanc or Mud House Single Vineyard Woolshed Marlborough Sauvignon Blanc.