The best thing about a twice-baked soufflé is that you never have to worry about getting it to the table in time. It’s supposed to deflate! To me, this is the ultimate elegant summer dish to enjoy with an ice-cold, crisp and juicy chardie.


TIME:  1 hour | SERVES: 4

425 ml milk

1 bay leaf

salt and freshly ground black pepper

60 g (65 ml) butter

55 g (100 ml) cake flour

190 g mussel flesh

4 egg yolks

5 egg whites

250 ml cream


Heat the oven to 180 °C and line 4 large ramekins with butter.

Pour the milk into a saucepan. Add the bay leaf and heat until boiling. Reduce the heat and let the milk simmer for 5 minutes.

Remove the bay leaf and season the milk with salt and pepper.

Melt the butter in a saucepan. Add the flour and stir until it forms a smooth paste. Then, gradually add the milk and stir until well blended. Keep stirring until the sauce thickens. Add the mussel flesh and cook further for 2 minutes.

Remove from the heat and let it stand for 5 minutes.

Add the egg yolks one by one and mix well after every addition.

Beat the egg whites to stiff peaks and gently fold into the mixture before dividing the mixture between the ramekins.

Place the ramekins in an oven dish, fill it halfway with water and bake in the oven for 20 minutes.

Take it out and let it cool. At this stage the soufflés will flatten.

Gently turn them out onto a baking tray and pour half of the cream over the soufflés.

Place back in the oven for 10 minutes. Meanwhile, heat the rest of the cream.

Plate the soufflés and pour warm cream around them. Top with crispy potatoes and garnish with whole mussels.


This dish was inspired by Delaire Graff winemaker Morné Vrey’s Summer mussel pot, which pairs beautifully with this sumptuous and opulently juicy Chardonnay. Its bright, zesty white peach and tropical fruit plays harmoniously on the palate and finishes with a refined minerality.