If you're a South African, you would know that Reuben Riffel is a celebrated celebrity chef, restaurateur, media personality and philanthropist.
Reuben has created something incredible for you to try this holiday weekend; a mouthwatering Easter recipe that combines the delicate flavours of mussels with the bold spices of curry sauce (including a special Easter twist) paired to perfection with the Stellenzicht Vineyards Acheulean Chardonnay 2023.
What makes mussels in curry sauce a great dish for wine pairing?
Mussels are known for their subtle brininess and tender texture, which pairs beautifully with the rich and aromatic flavors of curry sauce. Don't forget the delicious addition of the sweet, cinnamon flavor of these South African Easter staples: hot cross buns. The combination of seafood and spices creates a complex and satisfying dish when paired with the fresh Acheulean Chardonnay 2023 which is sure to impress your guests.
Recipe: Mussels in curry sauce
Ingredients
- 500g fresh mussels
- Butter
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 garlic clove, grated
- 1 teaspoon fennel seeds
- 2 star anise pods
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- Fresh curry leaves
- 2 medium tomatoes, chopped
- 1 teaspoon apricot jam
- 3/4 cup fresh cream Fish stock (1 sachet of fish stock concentrate and 1 cup water)
- Lemon juice
- Cheeky splash of Stellenzicht Acheulean Chardonnay
- Fresh basil, tarragon, fresh mint
Instructions
- Start by making the sauce:
- Add butter and a drizzle of olive oil to a medium-hot pan.
- Add the onions and celery. Let them sweat for a few minutes.
- Add the grated garlic, fennel seeds, star anise pods, curry powder, turmeric, and garam masala. This will allow the spices to release their oils.
- Add the chopped tomatoes and curry leaves. Fry for a minute.
- Add in the fish stock, apricot jam, and lemon juice.
- Add the cream, basil, tarragon, and mint.
- Cook on medium until the sauce starts to thicken slightly. Do not allow it to thicken too much.
- Add a bit of water if needed.
- Remove the star anise pods.
- Blend until smooth and strain.
- Prepare the mussels:
- Steam the mussels in a pot by adding a splash of Stellenzicht Acheulean Chardonnay.
- Cover with a lid while steaming. It should take no longer than 3-4 minutes to steam the mussels.
- Discard mussel shells that do not open.
- De-shell the mussels once they’ve cooled down and strain the steaming broth.
- Finish the dish
- Add the strained broth to the curry sauce.
- Heat it through.
- Add the mussels, fresh herbs, and season to taste.
- Serve
Serve with lightly toasted and buttered hot cross buns.
Whether you're hosting a family Easter dinner party or simply looking to elevate your weeknight meal, Mussels in Curry Sauce by Reuben Riffel is a recipe that is sure to impress. Pair it with Acheulean Chardonnay 2023 and enjoy a culinary experience that is both delicious and memorable.
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