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Marlborough Greenshell Mussels
With Mud House Sauvignon Blanc

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

1 baguette

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.