#SizzlinwithSAS: My, What Big Mussels You Have - Sue-Ann Staff Estate Winery
January 30, 2021

#SizzlinwithSAS: My, What Big Mussels You Have

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: 

  • melt one tablespoon of unsalted butter with one tablespoon of extra virgin olive oil; then
  • add in ~5 shallots chopped finely and cook until translucent (about 5 minutes); then
  • add in ~3 cloves garlic finely chopped with whatever herbs that you have on hand (~1/2 cup parsley?  ~1/8 cup thyme?  ~1/4 cup tarragon? ~1/4 cup oregano?).  Cook until fragrant.

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.



How can you personalize this recipe?

  • add finely chopped fennel bulb with the shallots then the fennel fronds with the herbs (then enjoy with The Lenny Pinot Grigio or The Louie Pinot Gris)
  • add ½ teaspoon of saffron threads with the herbs (still perfect with any Riesling, especially the Loved By Lu)
  • add a ½ cup of chopped plum tomatoes with the wine (great with any Riesling but also The Split Rail Gamay Noir)
  • add 1 cup of passata instead of 1 cup of wine with chili flakes then enjoy with a light red wine (yummo yum with the Bank Barn Baco Noir or Fancy Farm Girl Flamboyant Red)


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