Mussels are really easy to prepare, and very impressive for lunch, or as a starter for dinner.  The main rule of thumb is to clean them properly, and also to discard any mussels that don’t open during the cooking process.  This dish has a twist because the mussels are cooked with chorizo which adds a nice smokey flavour.  This goes very well with Two Oceans Sauvignon Blanc.  (I took the recipe from their website and adapted it a bit).   Follow this link for the winemakers notes and the fact sheet.



One oniontwo oceans, white wine, south african wine, sauvignon blanc, mussels, south africa uncorked

1 stick of celery

half a chorizo sausage, cut into small cubes

1 kg fresh, cleaned mussels

1 glass of white wine

300 ml of fish stock

½ cup (125 ml) chopped flat leaf parsley

Salt and pepper


Rinse mussels thoroughly in cold water and pull out any beards from the shells.

Heat olive oil in a deep pot.
Fry onion and celery for 5 minutes.
Add chorizo and garlic and sauté for 2 minutes.
Add wine, stock, salt and pepper and bring to the boil.
Add mussels, stir and place lid firmly on pot. Cook until the shells are open, about 5 minutes. Discard any mussels that do not open.   Add parsley and mix in.

Serve with crusty bread or French fries, and a glass of Two Oceans Sauvignon Blanc.