Ingredients:
• 750 g mussels, in shells, cleaned
• 250 mL Calcrete Chardonnay
• 250 mL cream
• 2 Tbsp olive oil
• 2 large onions, finely chopped
• 3-4 tsp crushed garlic
• 2 tsp smoked paprika
• Salt and pepper to taste
• chopped parsley, to serve
Method:
1. Add olive oil to a large pan on medium heat, add the onions, crushed garlic and paprika. Cook for 4 to 5 min
2. Add white wine and cream, cook for 4 to 5 min on low heat then transfer to a blender, blend until smooth.
3. Transfer blended stock back to pan on medium heat. Add the mussels and cream. Cook for 5 to 10min. Add salt and pepper to taste.
4. Serve with bread or yellow rice. Sprinkle over chopped parsley.