For company
West Coast mussels with tomato broth
From a recipe at Bocca, on the west coast of South Africa: plump West Coast mussels steamed open in white wine, then drowned in a silky tomato broth built on fennel, leek, Pernod and half a vanilla pod, finished with butter, cream and lemon, and a good handful of fresh dill.
Serve in a large, warmed bowl with the broth poured over at the table, fresh dill scattered generously, and fresh warm pot bread to mop up every last drop.
Method
- 01
In a large pot over a medium heat, sauté the onion, leek, garlic and fennel in a little olive oil until softened, without colour, about 10 minutes.
- 02
Deglaze the pot with 150 ml of the white wine, the red wine vinegar and the Pernod. Increase the heat to high and allow the liquid to reduce by half.
- 03
Add the tomatoes, fish stock and vanilla pod and bring to the boil. Once boiling, reduce the heat to low and simmer for 20 minutes.
- 04
If any mussels are open, tap them lightly on the surface. If they don't close, discard them.
- 05
Place the remaining 100 ml wine in a large pot and bring to the boil to burn off the alcohol. Add the mussels to the pot, cover with a lid and cook over medium-high heat, giving the pot a shake from time to time, 3–4 minutes. The mussels are cooked once they have opened — discard any that stay shut.
- 06
Drain off excess liquid and place the mussels in a large, warmed bowl to serve.
- 07
To finish the broth, add the butter, cream and lemon juice and bring to a simmer. Once the broth is heated through, pour it over the mussels.
- 08
Garnish with a good handful of fresh dill and serve with fresh warm bread.
In the glass
A West Coast or Elgin Sauvignon Blanc
Mussels in a creamy tomato broth want a white with a salty spine and enough acidity to cut the cream. A West Coast Sauvignon Blanc — from around Darling or Langebaan, where these mussels come from — brings sea-breeze freshness and a herbal edge that loves the dill and fennel. An Elgin Sauvignon Blanc works beautifully too, and if you prefer something rounder, an unwooded Chenin Blanc from the Swartland is a lovely local answer to the richness of the broth. Pour it properly cold.
Keep cooking
