food

Recipe: Mussels Steamed In Wine With Dune Sage 

This West Coast-inflected recipe for mussels steamed in wine pairs indigenous sage and the briny bivalves in a summery dish that's ideal for sharing. 

Georgia East

This recipe pairs indigenous sage and mussels in a summery dish made for sharing. 

Mussels | House and Leisure

Mussels Steamed In Wine With Dune Sage 

Ingredients

  • 1 brown onion, peeled and finely diced
  • 30ml butter, for frying
  • 2 sprigs dune sage (or regular sage)
  • 150ml dry white wine
  • 250ml fresh cream
  • 3 large cloves garlic, crushed
  • Coarse sea salt and ground black pepper
  • 4kg fresh mussels, cleaned
  • Lemon wedges, to serve
  • Crusty baguette, to serve

Method

Place a lidded casserole over medium heat and sauté the diced onion in the butter until translucent.

Strip the sage leaves from their woody stalks and add to the dish. 

Simmer the mixture for another minute, then deglaze with the white wine.

Reduce by half and then add the cream and the crushed garlic.

Season to taste, using a moderate amount of salt and black pepper.

Reduce heat to medium and place the mussels in the sauce. Cover the dish with the lid and steam for about 6–8 minutes, or until all the mussels have opened – discard any that don’t. 

Stir the mussels through the sauce and divide between four warmed bowls.

Serve immediately with lemon wedges and a crusty baguette. 

Serves 4

DID YOU KNOW? 

A whopping 90% of mussels consumed in South Africa are farmed in the nutrient-rich waters of Saldanha Bay on the Cape’s West Coast – and it’s one of the most ecofriendly crops on the planet.

ALSO READ: The Rise Of Aquaculture In Saldanha Bay

The deep, cold waters of this area provide a sheltered environment where the briny bivalves can be cultivated en masse, and the business of aquaculture in the bay has recently gained in popularity due to the aforementioned fact that mussels – and oysters – are among the most eco-friendly commercial crops on the planet.

Predominantly made up of the Mediterranean mussel – a tasty but harmless invader to South African shores – aquaculture has provided Saldanha Bay with a new current of much-needed socio-economic development. 

ALSO READ: Abalobi To Bring Home Their Ethical Seafood Offering
ALSO READ: Seabreeze Is The Seafood Restaurant Cape Town Has Been Waiting For