What to drink with mussels?

If you are in a hurry: what wine to serve with mussels?

Mussels can be integrated into the classic "seafood /dry white wine " . Here are some suggestions of wines that will go perfectly with your mussels marinière :

• A dry white wine will go very well: a white wine from Entre-Deux-Mers in the Bordeaux region.
• APouilly-Fuméor aVouvray.
• White wines from Burgundy with aChablis.
• Think also of amuscadet vieilles vigneswhich can be paired with mussels.

White wine for cooking, white wine for tasting

Mussels being seafood, we will find the attributes of this type of dish such as iodine, the slightly juicy side. If you make mussels with marinara, you will need a white wine that is dry, with a little fruit and minerality.

For more exotic recipes of mussels in white wine, you will need a white wine that is a little fresher, with a rather large mouthfeel and perhaps a little sugar. You can stay with a dry white wine or even take a slightly sweeter wine like demi-sec. If it's sweet spices, don't change anything, stay with dry white wines.

The recipes for mussels in white wine are not difficult, as well as their variations (mussels in white wine marinara, mussels in white wine maroilles...). One piece of advice: enjoy!

The dry white wine

As we said above, seafood goes perfectly with a dry white wine, which will go perfectly with a dish like mussels marinière and will marry well with this iodized side.

Among the possible choices, we can go for a white wine from Entre-Deux-Mers in the Bordeaux region. The vineyards of the Loire Valley will satisfy your request, take a Pouilly-Fumé for example, that will also go very well. If you want to change a bit, go for a white Riesling in Alsace with its citrus/lemon notes, this wine will be perfect with your seafood. An appellation likeChabliscan also do the trick. Otherwise go for something a little more original with a Muscadet Vieilles Vignes in the Loire.

Everything you need to know about mussels marinière

Let's start with a riddle: what is the name of the culture of mussels? (drum roll)... MYTILICULTURE! Easy, isn't it?

The mussel is a sea product known by man since probably the dawn of time, because it is very common and widespread on the coasts, and therefore very accessible. Mussels were perhaps even used as a spoon at the time, given the quantities found and the fact that some of the shells were kept "preciously".

As for today's cuisine, there must be about as many recipes as there are mussels in a 3 kilo bucket. Let's take the example of the most common and simple but so good mussels! Mussels, a little white wine, a little butter, a little onion or shallot and then put it all in a pan on the stove and that's it!