Pairings: Douglas Green Pale Cream Sherry No 1


  • 1kg fresh black mussels: scrubbed and bearded
  • 1 shallot: finely chopped
  • 1 clove garlic: crushed
  • 60ml olive oil
  • 2 beef tomatoes: halved and crossly grated, skins discarded
  • 1 cup DG Pale Cream Sherry No1
  • 3 tbsp fresh flat leaf parsley: chopped
  • salt: for seasoning


  1. Heat the olive oil in a large saucepan, and sauce the shallot and garlic for about 5 minutes, over a medium heat.
  2. Add the grated tomatoes and cook covered for a future minute or two.
  3. Discard any mussels that do not close when tapped, add them to the saucepan, together with the sherry.
  4. Turn the heat up high, and cook covered for about 5 minutes, or until the mussels start open.
  5. Turn down the heat to low, sprinkle with a pic or two of salt, and the chopped parsley. Re-cover the saucepan, and cook covered for a further five minutes, shaking the saucepan now and then to move the mussels or until the mussels are fully open. At this point, discard any that have not opened.
  6. Spread out on a platter, and dress the sauce.
  7. Enjoy with a glass of Douglas Green Pale Cream Sherry No 1.