If you are in need of a winter-warmer, try this dish
Recipe
Mussels in Riesling stock with basil pesto and roasted pitta bread (serves four)
Ingredients
2kg fresh mussels
1.2l dry Riesling (no, it’s not as waste)
1.2l fish stock
2 lemon slices
2 diced shallots
3tbsp diced carrots
3tbsp diced leek
3tbsp diced fresh tomato
3tbsp fresh and green coriander
3tbsp fresh oregano
1tbsp basil pesto
2tbsp fresh parsley
2tbsp celery
Salt
Pepper
Method
1. Wash and clean the mussels thoroughly
2. Briefly fry the shallots in olive oil, then add the mussels, wine and fish stock
3. Add the lemon slices and simmer for 6 minutes
4. Put the remaining herbs and vegetables into the pot and simmer for a further 4 minutes
5. Season to taste with salt and pepper
Serve in bowls with some of the stock, and drizzle over some basil pesto. As a side dish roasted pitta bread is delicious, or try with a summery salad
Wine recommendation
A chilled fresh and fruity Riesling or Pinot Blanc goes excellently the taste of fresh mussels – it will give you that summer holiday feeling
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