Fresh seafood is one of our favourite things to enjoy alongside a glass of Sauvignon Blanc. The salty flavours complement the aromatics and crisp acidity in Marlborough Sauvignon Blanc. In a happy coincidence, Marlborough also happens to grow spectacular local seafood. Our own journey started with seafood, the Neylon family helped to pioneer the green lip mussel industry, before moving into wine.
The waters around Marlborough also produce outstanding surf clams, which perfectly enhance the flavours in our Reserve Sauvignon Blanc. If you can get your hands on some fresh clams or mussels, give this recipe a go. It's perfect for sharing!
Surf Clams with Miso + Citrus Butter, Pickled Cucumber + Radish Salad + Sushi Rice
Prep Time: 35 Minutes
Cooking Time: 10 Minutes
Cucumber Salad
1 x Telegraph Cucumber
6 ea. Radishes (Thinly Sliced)
1 Shallot (Very thinly sliced)
200 ml Rice Wine Vinegar
50 gm Honey
20 ml Light Soy
1 large Pinch Dried Chilli Flakes
1 Lemon (Zest + Juice)
16 Mint leaves
Combine the rice vinegar, honey and chilli, soy, lemon zest + juice.
Peel the cucumbers and cut into large segments and place in a mixing bowl. Add the shallot, radishes + Shiso.
Pour over the rice vinegar mixture and allow to marinate for at least 30 minutes before serving.
Miso Butter
50 gm Light Miso
10 gm Mild Curry Powder
50 gm Ginger (Finely Chopped)
2 Cloves of Garlic (Finely Chopped)
2 ea. Shallots (Finely Chopped)
1 ea. Lemon + Lime (Zested + Juiced)
200 gm Butter (Softened)
Combine all ingredients, stirring thoroughly to incorporate all the ingredients evenly. Cover and place to one side until required.
250 gm Steamed Sushi Rice
For the Clams:
150 mls Rapaura Springs Sauvignon Blanc
30 ea. Clams (Mussels would make a great alternative)
100 gm Spinach or any other Leafy Greens
To Cook the Clams: Place a heavy based pot over a medium heat.
Add the clams to now hot pot and add the wine. Spoon the butter on top of the clams and cover with a tight-fitting lid. Allow the clams to steam until they begin to start opening. Remove the clams from the pot one by one as they begin to open. Discard any clams that do not open. Reduce the remaining liquid by half, add the greens and return the clams to the pot.
Toss all ingredients to combine. Serve the pickled cucumber salad and sushi rice in the centre of the table to be shared.
Best matched with a glass of Rapaura Springs Reserve Sauvignon Blanc.
