BBQ’d Mussels in White Wine
Recipe provided by Jeff Meier, J. Lohr President & COO
Prep Time: 10 min.
Cook Time: 15 min.
Yield: serves 2-3
- 2 Tbsp. Extra Virgin Olive Oil
- 2 dozen Small Mussels, (see note) ~1lb
- 6 cloves Minced Garlic
- 1 Tbsp. Minced Shallots
- ¾ cup J. Lohr Estates Riverstone Chardonnay
- 1 tsp. Lemon Juice
- ½ cup Cream [optional]
Combine oil, mussels, garlic & shallots in a fireproof skillet or 9 x 9 in a baking pan over charcoal BBQ or on the stovetop over high heat. Cook until the mussels begin to open.
Add the wine, lemon juice, and cream (optional) and reduce slightly.
Season with salt & pepper to taste.
Remove from heat and ladle mussels & sauce into small serving bowls as an appetizer.
Note: To clean mussels, grab the “beard” (the bundle of fibers coming out on one side of the shell) and pull it off with a quick tug. Rinse well with cool water to remove any dirt, if necessary, scrub them with a brush. Discard any open mussels that show no sign of opening when handled or any mussels that smell “off.”
Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!