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Chablis-kissed appetizers

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Elegant bites & Chablis

A bright white wine from its namesake northernmost wine region of Burgundy, France, Chablis wines are made from 100 percent Chardonnay grapes. Characterized by a greenish-yellow color and star bright clarity, Chablis wines often have a flinty or steely character, green apple-like acidity, and tend to mellow with age. Chablis wines pair extraordinarly well with seafood as well as tomatoes and mild cheese, as you'll see in the following four fabulous Chablis-kissed appetizer recipes.

Elegant bites & ChablisSteamed Mussels with Chablis

Serves 4

Quick, simple, and elegant, steamed mussels and Chablis pair impeccably in this succulent seafood appetizer. Chablis is a natural choice to serve – and cook – with mussles; the wine's minerality effortlessly adds to the basic flavor of the shellfish.

3 pounds fresh mussels
2 tablespoons olive oil
1 onion, finely chopped
4 shallots, finely chopped
Fleur de sel or sea salt to taste
Freshly ground black pepper to taste
1 green bell pepper, halved, seeds removed, thinly sliced
1 red bell pepper, halved, seeds removed, thinly sliced
Chablis wine
1 small bunch of fresh parsley
1 small bunch of fresh cilantro

Recommended pairing: 2007 Chablis wine

1. Wash and clean mussels, discarding any with open or broken shells.

2. Heat olive oil in a large deep pan over medium heat. Add onions and shallots and cook, stirring often, until softened but not caramelized. Season with salt and pepper.

3. Add the mussels and peppers, stirring to combine. Stir in Chablis. Cover pan with the lid and steam. Stir after 3 minutes. Cover and continue to steam until mussels are open. There is no real timer for this recipe but the eye. Discard any mussels that remain closed.

4. Pour the mussels in a large dish or four individual serving bowls and serve garnished with fresh parsley and cilantro.

More recipes and pairings with wine

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