Méthode Cap Classique Mussel Pot
A mussel dish imbued with the flavour of Méthode Cap Classique. Ideal for your next dinner party.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
2 Tbsp (30 ml) olive oil
3 baby leeks, washed and sliced (green parts)
2 garlic cloves, finely chopped
1 small knob of ginger, finely chopped
1 C (250 ml) Graham Beck Ultra Brut 2015
1 kg frozen half-shell mussels
2 Tbsp (30 ml) crème fraîche
10 g flat-leaf parsley, chopped
zest and juice of 1 lemon
salt and pepper
50 g almonds, toasted and chopped
sourdough bread, toasted to serve
Add the olive to a large pot over medium-high heat. Add the onion and leeks and fry for 5 minutes to soften. Add the garlic and ginger and fry for another minute until fragrant.
Add the Graham Beck Ultra Brut 2015 then cover and bring to a boil. Add the mussels and cover. Steam for 5 minutes. Add the crème fraîche, parsley, zest and lemon juice and mix gently to combine.
Season lightly and serve with a sprinkle of toasted nuts, extra lemons for squeezing and toasted sourdough bread.