Mets&Vins - Que boire avec des moules ? Les Grappes

What to drink with mussels?

If you are in a hurry

Mussels can be integrated into the great classic "seafood/dry white wine".

White wine in cooking, white wine in tasting

Indeed mussels are seafood, we will find the attributes of this type of dish such as iodine, the side a little juicy. If you make seafood mussels you will need a rather dry white wine, with a bit of fruit and mineral. For more exotic recipes, such as some that give more spice to the dish, you will need a white wine that is a bit fresher still, with a fairly wide mouthfeel and perhaps a little sugar. You can stay on a dry white wine or even take a slightly sweeter wine like demi-sec. If they are sweet spices, don't change anything stay on dry white wines.

Dry wine!

As the mussel is a seafood, we can easily think of the classic "seafood/dry white wine" no? Dry white wines will therefore go perfectly with a dish such as mussels and will go well with this iodized side. Among the possible choices, one can choose a white wine from Entre-Deux-Mers in the Bordeaux region. The vineyards of the Loire will be able to satisfy your request, take a Pouilly-Fumé for example, that will also go very well. If you want to change a little bit, try a white Riesling in Alsace with its citrus/lemon notes, this wine will be perfect with your seafood. An appellation such as Chablis can also do very well. Otherwise go for something a little more original with a Muscadet Vieilles Vignes dans la Loire.


Let's start with a riddle: what do you call mussel farming? (drum rolls)... MUSSEL CULTURE! Easy, isn't it? The mussel is therefore a product of the sea. The mussel has been known by man since probably the dawn of time, because it was very common and widespread on the coasts it was accessible. It was perhaps even used at the time as a spoon, given the quantities found and the fact that some of the shells were kept "preciously". In today's kitchen, there must be about as many recipes as there are mussels in a 3-kilo bucket. Let's take the example of the most widespread and simple but so good sea mussels! Mussels, a little white wine, a little butter, a little onions or shallots and hop all in a container on the fire and that's it!

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