2lb. Mussels 1 Garlic, roasted and pressed 1 Shallot, large, peeled and chopped 1T Triple Crunch Mustard 1 Lemon, juiced and zested 1 Scallion, chopped 1C White Cooking Wine
Parsley, fresh and chopped
Salt and Pepper
This is the second of mussels recipes to pair with your Pinot Blancs. I know you will be amazed how difference these wines are, and how they interact with different ingredients! In a large pan on medium-high heat, add a couple glugs of oil and add your shallots and a pinch of salt. Saute. Deglaze with a little bit of the cooking wine. Add your roasted garlic, triple crunch, lemon zest and juice. Simmer for a couple of minutes then add your mussels, salt and pepper, and the rest of the wine. Cover and steam until all mussels are open – approximately 3-5 minutes. Discard any mussels that do not open. Finish off with chopped scallions and fresh parsley. Cheers!
Vineland Estates Winery
SOUTH 2013 Pinot Blanc