Cornish Beetroot and Chardonnay Mussels Recipe
Looking for a winter warmer to impress?
This heavenly little recipe featuring local mussels in a beetroot cream and white wine sauce is perfect served with grilled ciabatta.
(Makes 2 portions)
1kg x mussels, washed and scrubbed (we use wild hand-dived ones from Falmouth bay for the best taste)
200ml x white cooking wine (ideally a Chardonnay)
100ml x fresh double cream
100g x cooked red beetroot (small cubed)
75g x beetroot purée
2 x shallots (finely chopped)
1 x clove garlic
30g x curly parsley (finely chopped)
20g x salted butter
2tbsp x shallot reduction
Pinch of salt
How to make your beetroot puree:
Place diced cooked beetroot into a sauce pan with 20ml of the double cream and the salted butter. Cover with cling film, cook on medium heat for about 10 minutes, then add to the food processor until it has created a purée texture. Place into a container for adding to the ingredients later.
Place a sauce pan on a medium heat until warm, then add a little cooking oil. Sweat the shallots and beetroot cubes until soft, then add the mussels and shallot reduction and white wine. Place a lid on the ingredients until the muscles start to open – once this happens, add your double cream, parsley and homemade beetroot purée, then add the rest off the double cream until the mixture is bright pink. Serve immediately and enjoy!