Tokara Reserve Collection Sauvignon Blanc 2021, the latest vintage of this acclaimed cool climate showstopper with its signature saline finish, fits like a glove with creamy West Coast mussels.
“Originating from arguably the finest terroir in the country, the wine showcases an exquisite aromatic diversity.” This is just one of the defining characteristics that stand out for winemaker Stuart Botha about the new vintage crafted from Tokara’s prized Elgin vineyards.
Enticing aromas of green apple and lime juice subtly interplay with Cape gooseberry and a wisp of blackcurrant leaf. On the palate, the wine has an amazing freshness with zesty green apple and a lingering saline finish.
It is this enticing saline character that gives the beautifully textured Sauvignon Blanc the edge when tucking into Tokara Chef Carolize Coetzee’s flavourful West Coast mussels, allowing the zesty notes to cut through the creamy, voluptuous sauce.
Tokara Reserve Collection Sauvignon Blanc 2021 is available at a cellar door price of R160 per bottle. Visit the Tokara tasting lounge or buy it online at www.tokara.com while stocks last.
Issued by: GC Communications
Contact: Gudrun Clark
Tel: +27 (0)21 462 0520
On behalf of: TOKARA Wine Estate
Contact: Suzanne van Dyk
West coast mussels with sweetcorn & Chorizo in a white wine & cream sauce
By Executive Chef Carolize Coetzee at Tokara Restaurant
100g chorizo sausage
4 whole cobs of sweet corn
40 West Coast mussels (10 per portion)
200g onion, finely chopped
3 garlic cloves, finely chopped
6 sprigs of fresh thyme
1 litre of fresh cream
500ml white wine
Salt to taste
Scrub the mussels until clean and remove the beards. Set aside in the fridge until ready.
Remove the casing of the chorizo sausage and cut into small cubes. Set aside.
Cook the sweet corn cobs in salted water for 10 min. Remove from the water and cool.
Fry the cooked corncobs in a hot pan with butter until golden.
Cool down completely and cut the kernels off the cob, reserving the cobs for the sauce.
Sauté the onions, garlic and thyme until the onions are translucent. Add the corncobs and half the white wine and cook until the liquid is reduced by half.
Add the cream and cook on a low heat for 20min.
Remove the corncobs and discard.
Blend the sauce until smooth.
Add salt to taste.
Cooking & Assembly:
Heat the cream sauce until boiling and then turn it down to a low simmer.
In a small pan, sauté the chorizo cubes and sweet corn kernels, and add to the sauce.
Heat up a pot with a lid to a medium heat and add the remaining white wine.
Directly afterwards, add the mussels and close with the lid.
Shake every 30 seconds and cook the mussels for 7 minutes until they have opened.
Remove the mussels from the pot and dish the mussels into the warm cream sauce.
Season to taste and serve in a bowl with crusty bread on the side.