Some things just go together. Bacon and eggs. Bert and Ernie. Mussels and Riesling!
To celebrate the release of our brand new 2018 Robert's Block Peach Brandy Barrel-Aged Riesling, Sue-Ann shows you just how easy it is to make Drunken Mussels.
Sizzling with SAS’s “Drunk on Wine” Mussels
For each pound of mussels, you will need a medium sized pot over medium heat. In the pot:
Once all soft and aromatic, add in 1 cup of white wine and bring just to a simmer.
Have a taste, then and salt and pepper to your liking.
Add mussels (that were cleaned, drained and tightly closed), stir the pot coating the entire mussel then cover with a tight-fitting lid. Do not open the lid! Keep just at a simmer for ~8 minutes (or turn the heat off after 4 minutes and leave for over 6 minutes if getting delayed.
Pour into a large bowl for serving. Discard any mussels that did not open.
Serve with a wedge of lemon, finishing salt, chili flakes and more parsley for garnish if desired.
Soak up the liquid when you are done with the mussels with crusty bread.
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