Cooked to tender perfection, the mussels offer a pleasing contrast to the ripe cherry tomatoes and the tangy Napolitana sauce. The gentle simmering of garlic and onions in the white wine enhances the oceanic flavour of the mussels. The dish is finally finished off with a sprinkle of fresh parsley, leaving the oceanic lovers a complex, briny taste.
Offering this oceanic delicacy in our catering buffet menu, we are excited to bring this exquisite journey to your next event. A taste of our White Wine Garlic Mussels promises to impress your guests and leave them raving about the extraordinary flavours they've experienced. Get ready to make your event truly unforgettable with HostCo's catering options that are as unique and memorable as the occasion itself.
White Wine Garlic Mussels
Serves 4
Ingredients
- Mussels: 2kg
- Brown Onion (diced): ½
- Garlic (finely chopped): 4 bulbs
- Cherry Tomatoes (halved): 1 punnet
- Parsley: ¼ bunch
- Napolitana Sauce: 400ml
- White Wine: 350ml
- Sourdough Slices: 4
Method
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Heat up a pot (one with a lid, preferably) until it’s sizzling hot. Add some oil and let it get runny; that’s your cue that it’s hot and ready to go.
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Gently sauté the onions on moderate heat, taking your time until they turn translucent. This slow cooking process will coax out the sweet, natural sugars of the onions. The smell alone will be a testament to the taste. Once your onions are cooked, add the finely chopped garlic and ensure it is thoroughly mixed in to prevent it from burning.
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Once the garlic and onions are well incorporated and you can smell the tantalizing aroma, it’s time to crank up the heat. This is crucial to properly cook the mussels - listen for the crescendo of the sizzle as your guide!
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With the temperature just right, add the mussels and immediately deglaze the pan with your chosen white wine. Cover the pot swiftly, capturing all that aromatic steam. This will quicken the cooking process, leaving the mussels tender and juicy.
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You’ll know it’s time to serve when the mussel shells are wide open, revealing the succulent meat inside. As the first shells begin to open, introduce the cherry tomatoes and Napolitana sauce into the mix. You're looking for the mussels to fully open and the cherry tomatoes to soften and wilt.
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To give the dish a fresh finish, sprinkle with chopped parsley. This will not only brighten the colours but also add a crisp herbal note to the rich, sea-salted mussels.
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For a fitting accompaniment, lightly toast some sourdough slices and give them a good rub with garlic cloves. Season lightly with salt. Encourage your guests to dip the toast in the mussel sauce. This sauce, a concentration of all the flavours in the pot, is the perfect dip, combining the umami of the mussels, the tanginess of the tomatoes, and the fragrance of the herbs and garlic.
Encourage your guest, to dip the toast in the sauce of the mussels, as this would have the most concentrated flavours.
