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Monthly Wine Spotlight - 2009 Estate Chardonnay

Monthly Wine Spotlight - Peju Chardonnay

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju 2009 Estate Chardonnay paired with this Mussles recipe - Enjoy!

Find our 2009 Chardonnay here >
- Mussles in White Wine-Sauce, Download here >

Recipe courtesy of The Peju Kitchen

Mussles in White Wine-Cream Sauce - "Moules Marinière"
(Yield: 2 ppl)

Ingredients		Amount
Mussels, scrubbed (see note) Onion, finely diced Garlic, grated or finely chopped Dry white table wine ream Butter (or olive oil ok too) Fresh thyme (whole)		1 pound 1 small 1 clove 1 1/2 cups 2 tbsp 1/2 tbsp 1/4 - 1/2 cup

Method

1. Heat butter or oil in a large pot over medium high heat.
2. Add the onion and sauté in butter for 3-5 minutes, or until soft and golden.
3. Grate or finely chop the garlic and add to the pan for a minute or so, being careful not to burn the garlic.
4. Add the wine and fresh thyme, and scrape up all the brown bits from the bottom of the pan.
5. Add the scrubbed mussels and close the lid on tightly. Steam on medium heat, shaking the pan occasionally for 5-7 minutes, or until (nearly) all the mussels open. Shaking the pan allows the still-closed mussels to fall to the bottom and steam open while the more cooked mussels at the bottom move to the top, away from the heat.
6. Add the cream and stir to heat through.
7. Voilà, finished! Serve the mussels in bowls, with crusty French bread to sop up the sauce.

Notes on mussels:
- Farmed mussels are 'green' on the Monterey Bay Aquarium guide for Sustainable Seafood. (see: http://www.montereybayaquarium.org)
- Raw mussels should come closed. Cooked mussels should be opened.
- Be sure to give your mussels a thorough scrub if they don't come pre-cleaned.
- Mussels are delicious, and easy to make!

Enjoy!

View our 2010 Wine of the Month Spotlights >

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