Hi everyone, so every once in a while you come across a food and wine pairing that is just perfect. And I’ve got one here today. It is this Maso Cannaly 2007 Pinot Grigio. And it’s got a minerality that goes perfectly with mussels. So I’m going to cook the mussels in the wine, pair it with the wine, but I’m not going to add a whole lot of other things to the mussels that you’d normally see. There won't be a lot of spicing. There won't be any tomatoes. It’s mussels, wine, little bit of onion, we’ll reduce the sauce with some butter. So let’s get right to it.
Heat up our pan, so as the pan’s coming up to temperature, I’m going to put about a cup and a half to two cups of the wine in the bottom of the pan. And about a half of a slice white onion. And we just want to bring that up to a simmer first to soften the onion. So as this just comes up to a simmer and now what you want to do is just plop in the mussels. We’ve already checked this, taken out the broken ones, the bad ones and cleaned them up. Into the pot. Lid on. And we’re just going to let them steam for about 5-6 minutes.
So that’s it, they're done. I’m going to keep the heat on at this point. So because I want to keep the pot hot. And just using a slotted spoon, just scoop out the mussels. You can get the onions along with it, if you get some of them, that’s fine. You just want to leave the liquid in the bottom of the pan. And you want to make sure they’ve all opened. Any that haven’t opened, like this one are no good. So, heat back up, all we want to do is reduce this wine and the liquor left out of the mussels into a nice bit of sauce. And to this we’re going to add some butter, just to give it a little bit of shim.
And that’s it, super simple. And you let the flavors speak for themselves, not hidden at all. So enjoy this with a glass of pinot grigio that you cook it in. Some nice slices of bread to sup up those juices. Makes a really great appetizer or mid afternoon snack on a nice sunny day. Thanks for stopping by, hope to see you again soon.