| Main | SJWC Story | Our Labels | Upcoming Events | Wine Club | Buy Online | Recipes/Pairings | Contact Us |  |
Fragrant Steamed Mussels with White Wine and Shallots:
Pair with Moody Press Cellars Viognier or Green Eyes Chardonnay
The Goods:
1 shallot, peeled and thinly sliced
1 red pepper, seeded and sliced
4 sprigs of fresh thyme
2 cloves garlic, sliced
2 lbs. fresh Atlantic mussels, rinsed and de-bearded
3/4 cup white wine, like Chardonnay or Riesling
1 lemon, juiced
Sea salt and cracked pepper
2 tbsp. butter
3 tbsp. cilantro
Prep:
1. Heat a large heavy-bottomed pot over med-high heat and add the oil. Add the shallot and stir and cook for 1 minute.
2. Add the sprigs of thyme and garlic to create the base layer of flavour.
3. Add the mussels and stir. Cover and cook for 1 minute.
4. Add the wine and lemon juice and cover. Cook mussels until all are opened, about 5-6 minutes.
5. Remove the thyme and pull out any of the mussels that didn't open. Season to taste and stir in the butter and cilantro.
6. Spoon mussels and broth into one large serving bowl or individual bowls. Serve.
Recipe Credit: The Flavour Junkie
