Black Mussels with Black Garlic

Serves six | Preparation time: 10 minutes | Cooking time: forty minutes

  • Black mussels 3kg
  • Warwick First Lady Sauvignon Blanc 2 cups
  • Coconut oil 1 tbsp
  • Red onion 1, finely chopped
  • Black garlic 3 clovesMade into a paste.
  • Red chilli 1Cut into thin strips
  • Fresh lemon leaves 5
  • Coconut cream 2 cups
  • Flat leaf parsley 3 tbsp.
  • Black salt, to taste
  • Lemon wedges, to serve
  1. Start by placing the mussels and half the Warwick First Lady Sauvignon Blanc in a large pot, covered tightly with a lid. Place over medium heat and leave to steam until all the shells have opened (discard those that remain closed) – this should take about 15 minutes. Reserve the cooking water, or mussel liquor, and set aside.
  2. Heat the coconut oil in a large skillet, over medium heat, and gently sauté the red onion until translucent. Add the garlic paste, chili and lemon leaves and fry for a further 2 minutes.
  3. Add the other half of the Warwick First Lady Sauvignon Blanc and reduce by half. Add the coconut cream and simmer until thick.
  4. Add a tablespoon of the reserved cooking liquid at a time, to thin out the cream sauce to achieve your desired consistency – we like a thin soup consistency, perfect to mop up with bread.
  5. Add the mussels and heat through. Garnish with lots of parsley and season with black pepper. Serve immediately with fresh lemon wedges!

We can do this,
if we do it together.

Warwick Estate will be closed from 27 March to 16 April due to the #21daylockdown.
That means the farm is closed to wine tastings and gourmet picnics. 

We are taking online orders, but delivery can only be done when the nationwide ban on alcohol is lifted.

Capreo & Kapweine are also still operating in the EU for any Warwick home deliveries. 

Thank you South Africa for doing your part. 

Let's #flattenthecurve together.

View the South African Government's Covid-19 Info Page here.