Mussels in Herbs and Bayernmoor Chardonnay
Recipe Date:
June 30, 2022
Serving Size:
2
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Seasons Greetings Bayernmoor friends! This warm weather is just what we needed after what seemed like a rather lengthy and gloomy spring. While I am a fan of the fabulous sunshine, sometimes, the last thing I want is to cook a hearty dinner that’ll heat up the house. As a California expat, I’ve acquired plenty of go-to recipes for when the hot days reach their peak. This recipe is always the perfect excuse to pop open a bottle of wine, and is quick enough to get you back outside in time for the sunset. Happy Cooking, Happy Sipping, Happy Summer!
Ingredients
- 3 lbs mussels, cleaned
- 1 1/2 cups Bayernmoor Chardonnay
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tbsps parsley, chopped
- 1 tbsp dill, chopped
- 1 tbsp chives, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- large pinch of sea salt and red pepper flakes
- 1 baguette, sliced thick on a bias and gently toasted
Directions
In a large pot over medium heat, sautel the shallot, garlic, salt, and red pepper flakes in the olive oil until the garlic turns aromatic and the shallot becomes translucent, about 3 minutes. Add the butter, herbs, and mussels, mix gently, then add the wine. Cover and steam until your mussels open up, about 8 to 12 minutes. Discard any that do not pop open. Serve immediately with bread and a glass of the same wine.