As spring warms into summer, there’s no better time to savor bright, elegant flavors that bring people together around the table. This simple yet stunning steamed mussel recipe, infused and paired with Wente Family Vineyards Morning Fog Chardonnay, is a celebration of the season—and of America’s pioneering Chardonnay legacy.
Ingredients:
- Steamed Mussels with Morning Fog Chardonnay, Garlic, and Herbs Ingredients (Serves 2–4)
- 2 lbs fresh mussels, cleaned and debearded
- 1 cup Wente Morning Fog Chardonnay
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp unsalted butter
- Zest and juice of 1 lemon
- 1/2 cup chopped parsley
- Salt and freshly cracked black pepper, to taste
- Crusty bread, for serving
Glass:
1. Prep the mussels: Rinse and scrub mussels under cold water, discarding any that are open and don’t close when tapped.
2. Sauté the aromatics: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add shallots, garlic, and red pepper flakes, and sauté for 2–3 minutes until fragrant and translucent.
3. Add the wine: Pour in Morning Fog Chardonnay, scraping up any bits on the bottom of the pan. Bring to a gentle simmer.
4. Steam the mussels: Add mussels to the pan and cover. Cook for 5–7 minutes, shaking the pan occasionally, until all the mussels open.
5. Finish the dish: Remove from heat. Discard any unopened mussels. Stir in butter, lemon zest, juice, and chopped parsley. Season with salt and pepper.
6. Serve with crusty bread for dipping—and a chilled glass of Morning Fog Chardonnay.
Why It Works
The bright acidity and citrus notes of Morning Fog Chardonnay cut through the richness of the mussels and butter, while its hints of green apple and vanilla bring depth and harmony to the dish. Cooking with the same wine you’re sipping ensures every bite and sip sing in perfect unison.
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