Winemaker Mike Dawson enjoys his Journey’s End Weather Station Sauvignon Blanc 2020 with his version of white wine mussel soup.
“It’s a fresh style of wine, with beautiful natural acidity and tropical fruit flavours, which makes it a perfect pairing with seafood, of which mussels is my favourite. The freshness of the wine cuts through the creaminess of the soup. This is a match made in heaven.”
You’ll need: 3kg fresh mussels; 2 onions, 1 leek and 2 celery sticks (from his garden, he tells us, you may have to pop into the greengrocer); 1 cup each of water, chicken broth and Journeys End Weather Station Sauvignon Blanc (be a little more generous if you are feeling adventurous). 1 cup of clam juice (you can also buy canned clams and drain out the juice, or if you can’t find canned clams, then substitute with another cup of chicken broth); a quarter cup of fresh parsley and 3 mashed garlic cloves (also from his garden); 1 cup cream; salt and pepper, of course
To make: Add onions, leeks, celery, parsley, garlic, water, wine, chicken broth, clam juice, salt and pepper into a potjie pot over hot coals, and bring this to boil. Reduce the heat, add the mussels, cover, and simmer for five mins or until mussels have opened. Add the cream right at the end and you’re good to go. This recipe serves four, says Mike, adding “but my girlfriend Tynika and I are more than capable of finishing two servings each”.
Journey’s End Weather Station Sauvignon Blanc 2020 is around R100 from shop.journeysend.co.za