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
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.
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