“World Famous” TURNER WHOLE SHELL MUSSELS in White Wine Sauce

Ingredients:

- 1 kg TURNER WHOLE SHELL MUSSELS

- collect all TURNER MUSSEL Ocean Broth/Sea Stock from the pouch (collect into a container approx. 250ml)

- 2-4 garlic cloves

- 1 onion diced

- pinch chili

- 2 tbsp olive oil

- 1-2 ripe tomatoes

- pepper from the mill

- 250 ml white wine or vegetable stock

- chopped parsley

- pinch of TURNER Flaky Sea Salt (optional)

- sourdough bread or baguette

Preparation

Open the package of TURNER MUSSELS and collect the ocean broth/sea stock into a container (approx. 250 ml) and set aside! The broth is already salty, so only add TURNER Flaky Sea Salt as an option after you taste. Remove the beards from the TURNER MUSSELS (watch video that Noel made showing on how to remove the beards).

World Famous” TURNER WHOLE SHELL MUSSELS in White Wine Sauce

Cooking Procedure

Take a large pot like in photo. Peel the garlic and onion and chop everything finely. Also finely dice the chili pepper. Sauté everything together in the olive oil in the large pot until translucent. Cut the tomatoes into small pieces and sauté them as well. Pour in white wine and the TURNER sea broth/ocean juice and simmer for about 8 minutes. Season with pepper and herbs optional. Then add the TURNER WHOLE SHELL MUSSELS. Cook the TURNER MUSSELS for 1 minute at high heat (Do NOT overcook them as they were already “precooked in the pouch in their ocean broth in New Zealand”, you are merely heating them up). Sprinkle with chopped parsley and serve with sourdough bread or baguette.