Mussels + Giesen Marlborough Sauvignon Blanc

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Sauvignon Blanc, New Zealand’s signature white wine, is excellent with the country's plentiful seafood. This Giesen Sauv pairs especially well with the zippy basil and capers in this New-Zealand-inspired savoury mussel dish.


1 cup (250 mL) chopped basil
¼ cup (60 mL) olive oil
2 tbsp (30 mL) drained capers
3 drained anchovy fillets
½ tsp (2 mL) chopped garlic
1 cup (250 mL) white wine
2 lb (1 kg) mussels
1 tbsp (15 mL) lemon juice
Salt and pepper to taste
Good-quality bread, to serve


  1. Combine basil, oil, capers, anchovy fillets and garlic in a food processor, then process until smooth. Set aside.
  2.  Bring wine to a boil in a large pot over high heat. Add mussels. Cover and steam for 2 to 3 minutes, until mussels open, discarding any that do not.
  3. Add basil mixture and lemon juice to pot. Toss well. Season with salt and pepper. Serve with lots of bread to mop up juices.
Serves 6


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