Food & Drink

April 21, 2015

Food and Wine Pairing: Oven Steamed Mussels Paired With Wente Vineyards Louis Mel Sauvignon Blanc

Wente Vineyards partnered with America’s Test Kitchen to compile quick, easy, and impressive holiday recipes and wine pairings for holiday entertaining. We’ve given a few of the recipes a whirl here in the South Florida Food and Wine kitchen and have decided to share with you some of the more quick, easy, and impressive recipes to consider when planning your holiday menus. The first in the series is Oven Steamed Mussels, 3-ways, paired with Wente Vineyards Louis Mel Sauvignon Blanc. This could be a starter dish or entree, both as a sit down dinner or buffet. America’s Test Kitchen presents three ways to prepare the mussels. To make the mussels more of a hearty dish serve over linguine.

America's Test Kitchen Oven Steamed Mussels photo credit: Charles Tremblay

America’s Test Kitchen Oven Steamed Mussels photo credit: Charles Tremblay

Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.

INGREDIENTS
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 cup dry white wine
3 sprigs fresh thyme
2 bay leaves
4 pounds mussels, scrubbed and debearded
¼ teaspoon salt
2 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons minced fresh parsley

PREPARATION
1. Adjust oven rack to lowest position and heat oven to 500
degrees. Heat oil, garlic, and pepper flakes in large roasting pan
over medium heat; cook, stirring constantly, until fragrant, about
30 seconds. Add wine, thyme sprigs, and bay leaves and bring
to boil. Cook until wine is slightly reduced, about 1 minute.
Add mussels and salt. Cover pan tightly with aluminum foil and
transfer to oven. Cook until most mussels have opened (a few may
remain closed), 15 to 18 minutes.

2. Remove pan from oven. Push mussels to sides of pan. Add
butter to center and whisk until melted. Discard thyme sprigs
and bay leaves, sprinkle parsley over mussels, and toss to combine.
Serve immediately.

OVEN-STEAMED MUSSELS WITH HARD CIDER AND BACON
TO MAKE: Omit garlic and red pepper akes. Heat oil and 4 slices
thick-cut bacon, cut into ½-inch pieces, in roasting pan until bacon
has rendered and is starting to crisp, about 5 minutes. Proceed with
recipe as directed, substituting dry hard cider for wine and ¼ cup
heavy cream for butter.

OVEN-STEAMED MUSSELS WITH LEEKS AND PERNOD
TO MAKE: Omit red pepper akes and increase oil to 3 tablespoons.
Heat oil; 1 pound leeks, white and light green parts only,
halved lengthwise, sliced thin, and washed thoroughly; and garlic in
roasting pan until leeks are wilted, about 3 minutes. Proceed with
recipe as directed, omitting thyme sprigs and substituting ½ cup
Pernod and ¼ cup water for wine, ¼ cup crème fraîche for butter,
and chives for parsley.

Wente Vineyards Louis Mel Sauvignon Blanc

Wente Vineyards Louis Mel Sauvignon Blanc

Wente Vineyards Louis Mel Sauvignon Blanc is fresh, dry, and zesty; light bodied and bright making it an ideal pairing with the oven steamed mussels. (SRP $15)

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