• Mon
  • Dec 22, 2014
  • Updated: 2:14pm

Mussel-bound

PUBLISHED : Sunday, 05 January, 2003, 12:00am
UPDATED : Sunday, 05 January, 2003, 12:00am
 

Pieter Onderwater opened the Orange Tree on Shelley Street in 1997 and it is still going strong. Onderwater worked at restaurants in his native Holland, then in Switzerland and the United States before moving to Hong Kong to become chef de cuisine at the Derby Room of the Hong Kong Jockey Club. At his home in Discovery Bay, he cooks mussels from the Zeeland province of Holland.


Black Mussels in White Wine Sauce


Ingredients


800g black mussels


30ml olive oil


70g each of carrot, celery and celeriac


30g shallots


20g garlic


20g flat parsley


100ml dry white wine


200ml heavy cream


Salt and pepper to taste


Method


Step 1: Rinse the mussels under cold running water. Dice the carrots, celery and celeriac, slice the shallot and parsley and chop the garlic. Heat the oil in a large saute pan, add all the vegetables and saute for several minutes.


Step 2: Add the mussels and white wine, cover the pan with the lid and cook over high heat for four minutes, or until all the mussels have opened, shaking pan occasionally


Step 3: Remove lid, add the cream and bring to the boil. Simmer until cream has thickened.


Step 4: Season to taste with salt and pepper, then divide the mussels between four deep bowls and pour on the white wine and cream sauce. Serve with toasted farmers bread and a mixed salad.


Onderwater recommends serving the mussels with the Warburn Estate 2001 chardonnay from Australia.


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