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

What to drink with mussels?

If you are in a hurry, which wine to serve with mussels?

Mussels can be incorporated into the classic "seafood/dry white wine » .

White wine for cooking, white wine for tasting

Indeed, mussels are seafood, we will find the attributes of this type of dish such as iodine, the slightly juicy side. If you make mussels marinière, you will need a white wine that is rather dry, with a little fruit and minerality. For more exotic recipes of mussels in white wine, such as some that give more spice to the dish, you will need a white wine that is a little fresher still, with a fairly broad 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, from mussels in white wine to mussels in white wine maroilles, one piece of advice: Enjoy!

The dry wine!

As mussels are a seafood, it is easy to think of the classic "seafood/dry white wine", isn't it? Dry white wines 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 awhite wine from Entre-Deux-Mers in the Bordeaux region. The vineyards of the Loire will satisfy your request, take aPouilly-Fuméfor example, that will also go very well. If you want to change a bit, go for awhite Rieslingin Alsace with its citrus/lemon notes, this wine will be perfect with your seafood. An appellation likeChabliscan also do the trick. Or go for something a little more original with aMuscadet Vieilles Vignesin the Loire.

The mussels

Let's start with a riddle: what is the name of the mussel culture? (drum roll)... MYTILICULTURE! Easy, isn't it? The mussel is a product of the sea. The mussel has been known to man since the dawn of time, because it was very common and widespread on the coast. It was 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 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 fire and that's it!

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