Name: Mussels Chakapuli (Chakapuli ჩაქაფული)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Serves 6–8
Cuisine: Georgia
Ingredients: 50 g / 1¾ oz / 2 cups fresh coriander / cilantro leaves, finely chopped; 50 g / 1¾ oz / ½ cup thinly sliced spring onions / scallion(s), green and white parts; 50 g / 1¾ oz / 1½ cups fresh tarragon leaves, roughly chopped; salt and freshly ground black pepper, to taste; green chilli, to taste (optional); 16 g / ½ oz / 4 garlic cloves, finely chopped; 300 g / 10 oz / 2 cups finely chopped white onion; 3 tbsp extra virgin olive oil; 240 ml / 8 fl oz / 1 cup tkemali (sour plum sauce); 2 kg / 4 lbs 6 oz fresh mussels, washed; 240 ml / 8 fl oz / 1 cup white wine

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
55 min

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Chakapuli is usually made as a veal or lamb stew and is given its distinctive taste by tarragon and sour plum sauce. Here Tekuna has found a new way to showcase those aromatic flavours using mussels. Always look for fresh, live mussels and keep them refrigerated until you are ready to cook them. Wash them in lots of clean, cold water and remove any ‘beards’ and barnacles before cooking. Discard any mussels that don’t open during cooking. Make your own <