Cooking With Thomas Sinn From Rivendell

Cook Like Top Chef Thomas Sinn From Rivendell Restaurant

Learn to cook like a top chef with Thomas Sinn from Rivendell Restaurant.

This month we learn how to make Rhine Riesling soup with fresh black mussels.

Recipe

Mussels

• 600 grams of mussels
• 10g butter
• 50g leeks
• 1 small onion
• 1 glove garlic
• 1 celery stick
• 2 bay leaves
• 150ml Rhine Riesling

Sweat butter and then add vegetables. Add mussels and turn up heat to high. Add wine and steam until mussels open.

Strain and reserve liquid, remove mussels from shell

Soup

• 250ml Rhine Riesling
• 250ml cream
• Cayenne Pepper pinch
• Dash of Lemon juice
• Pinch of white pepper
• Onion
• 10g butter

Sweat Onion in butter. Onion should have no colour. Add wine. Reduce, still sticky. Add mussel liquid, 300ml reduce. Add cream and seasoning.

Mix And Strain.

Sabayon

• 120ml Rhine Riesling
• 3 Yolks

Make sabayon in mixing bowl on double boiler with whisk till very fluffy. Heat mussels in plate. Heat soup. Before serving carefully fold in sabayon. Don’t allow to boil.

Rivendell Restaurant

Chef Thomas Sinn creates food and wine combinations to excite even the most discerned palate. Stunning panoramic vineyard and mountain views.

Rivendell provides the classic elegance of a European heritage spanning more than a century, coupled with the vibrancy and spirit of a South African setting.