Meaning “Fresh mussels steamed open in wine”, this recipe is inspired by a Julia Child classic with our own Fulkerson twist.
- 1 quart (2lbs) mussels
- 1 small onion, chopped
- 2 shallots, chopped
- 2 tablespoons parsley, chopped
- ¼ teaspoon dried thyme
- 1/8 teaspoon ground pepper
- ½ cup Dry (or Semi-dry) Riesling
- 3 tablespoons butter
- 1 ½ tablespoon lemon juice
Place mussels in a 3-quart Dutch Oven. Add all ingredients, except parsley. Cover and cook over moderately high heat for 3 minutes. Stir well to bring mussels from top to bottom. Cover and cook 5 minutes longer, or until all are open. Serve in individual soup dishes with broth. Garnish with chopped parsley.
Pairs well with Semi-dry Riesling, Dry Riesling, Pinot Noir, and Gruner Veltliner wines.