Ingredients
- 1 1/2 cups White Seas
- 1 tbsp butter
- 1/2 small onion, chopped
- 1 garlic clove, chopped
- 1 40 fresh mussels, beards removed
- 1/2 cup cream
- 1/2 lemon, juiced
- 1 small bunch flat-leaf parsley, chopped
- salt and pepper to taste
- 1 loaf of crusty bread
Directions
- Melt the butter in a saucepan over medium-high heat. Sweat the onions and garlic until they become translucent, about 4-5 minutes.
- Add the mussels and then pour in the 40 Knots uncloaked Chardonnay. Stir once and cover so that the mussels will steam. Leave covered for 2-3 minutes until they have all opened. Discard any mussels that do not open. Transfer the mussels to individual serving bowls.
- Add cream to the sauce along with lemon juice, salt and pepper to taste. Allow the mixture to reduce until it becomes slightly thicker.
- Remove the sauce from the heat and stir in fresh parsley. Pour sauce over the mussels and serve with a wedge of crusty bread for mopping up leftover sauce.
Enjoy with a glass of 40 Knots Uncloaked Chardonnay.
Troy Townsin, Wine Feast, Polyglot Publishing, 2011
Join our community of wine lovers today and enjoy a direct line to all things 40 Knots.
Whether you’re a long-time fan or new to our wines, our newsletter ensures you never miss out on what’s happening at the winery. From special promotions to invitations to our most popular events, being on our list means you’re always in the loop.