On the first evening of summer, sitting outside with mussels and crusty bread and a cool crisp white wine is heaven.
We learnt how to cook mussels on the bbq at the Sydney Fish Markets seafood cooking school. I created this sauce as healthier alternative to the butter sauce we used at the school.
The mussels were steamed open on the bbq plate, and I made a simple sauce of chopped fresh vine tomatoes, white wine, chilli and garlic, which I poured over the cooked mussels once they were off the bbq. I topped the bowl with fresh chopped coriander. Fresh bread was perfect for mopping up the juices, and a glass of white wine finished off the meal really well.
We enjoyed the mussels with a glass (or 3) of a NZ savignon blanc.