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Méthode Cap Classique Mussel

Méthode Cap Classique Mussel Pot

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A mussel dish imbued with the flavour of Méthode Cap Classique. Ideal for your next dinner party.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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2 Tbsp (30 ml) olive oil
1 medium onion, chopped
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.