We have partnered with customer Den Anker, well-known Belgian restaurant @ Cape Town’s V&A Waterfront to bring you this great recipe.
People come from far and wide to enjoy their classic mussel dish. Chef Doekle Vlietman has been kind enough to share this recipe with us. While we may not have his flair in preparing it, it makes for a delicious feast whether you are celebrating in summer or winter and it pairs beautifully with our 2020 Chenin Blanc, recently bottled and ready for your enjoyment.
Serves 6 – 8
2kg cleaned mussels
Half a bunch of soup celery
Half a bunch of parsley
100g garlic butter
1 onion peeled and chopped
Salt and pepper
500ml white wine / beer / water
(EG&Co note: Choose wisely if your wine stock is limited… ?)
In a large pot add the celery, onion, parsley salt, pepper and garlic butter.
Add liquid and the mussels.
Cook on a high heat until mussels pop open.
Serve with frites and mayo and a warm, freshly baked French loaf!
If you are in Cape Town, consider visiting Den Anker for some fresh air and incredible food. They are also offering some of their menu favourites, boxed up and ready for you to prepare at home. One of their DIY boxes is this dish, complete with frites and mayo and the pure decadence of Brussels Waffles and ice-cream for dessert!