Mornés Muschel-Braai-Topf
Serves 4-6
Nichts schreit Sommer mehr als frische Miesmuscheln, die über glühender Kohle gegart werden. Der Kellermeister des Delaire Graff Estate, Morné Vrey, teilt sein Lieblingsrezept für die Familie, das Sie zu Hause mit einem Glas spritzigen Delaire Graff White Reserve genießen können.
INGREDIENTS:
2 kg fresh mussels
100 ml lemon juice
½ cup butter
½ cup chopped pickled ginger
teaspoon wasabi
salt and pepper to taste
parsley for garnish
METHOD
Place cleaned mussels flat on the grill and braai (preferably covered). It’s very important to not turn the mussels during cooking as you will lose the natural juices you need for the sauce (while dousing the fire and losing heat).
To make the sauce, melt butter, add the lemon juice and wasabi, and then season to taste with salt and pepper.
Pour your sauce over the cooked mussels and toss with pickled ginger.
Garnish with parsley.
Paired with the Delaire Graff White Reserve.
