Mussels in Sauvignon Blanc Stock

Mussels in Sauvignon Blanc Stock

For some reason I associate mussels with springtime. Maybe it’s the thought of eating outdoors, or maybe it’s an excuse to sip the new vintage of Taft Street Russian River Valley Sauvignon Blanc. Maybe both!

INGREDIENTS:

  • 1 leek, thinly sliced
  • 2 tablespoons olive oil
  • 2 pounds mussels, scrubbed and debearded
  • 1 cup Taft Street Russian River Valley Sauvignon Blanc
  • Thyme sprigs
  • 1 bay leaf
  • 2 tablespoons chopped tarragon
  • 1 baguette

COOKING INSTRUCTIONS:

  1. In heavy pot heat 1 tablespoon of oil and cook leeks until soft (3-4 minutes).
  2. Add mussels, wine thyme and bay leaf, cover and cook until mussels open (4-5 minutes).
  3. Discard any mussels that haven’t opened. Toss with tarragon and remaining oil. Serve with baguette and more Taft Street Russian River Valley Sauvignon Blanc.

Served 4

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