Mussels with Chablis
4 pounds Fresh mussels
Wash and clean mussels.
Add two tablespoons of olive oil to a deep pan and brown the onions and shallots without caramelizing the.
Add the mussels and mix.
Add the thinly sliced peppers and mix.
Add Chablis wine.
Place the lid onto the pan the steam will cook the mussels.
Stir a couple of times for even cooking.
Now there is no real timer for this recipe but the eye. Once the mussels are open they are cooked (please don't try to open the closed one and if they remain closed throw them away).
Pour the mussels in a large dish and serve.
Wine Pairing: Chablis Premier Cru Montée de Tonnerre 2007
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