Mussels Steamed in Riesling
From: The Jamie Kennedy Cookbook | Pg. 316
“Riesling is a varietal that is produced more and more in Ontario as we discover how well the grape grows here. Riesling wines are crisp and fresh with a mineral backbone that speaks of the limestone found in the Niagara Escarpment. This dish was on the first menu when we launched Gilead Bistro in 2010.”
Makes 4 servings
• 2 tablespoons (30 mL) butter
• 2 cloves garlic, finely chopped
• 4 shallots, finely chopped
• ½ teaspoon (2 mL) chopped fresh thyme
• 48 mussels, scrubbed and debearded
• 1 cup (250 mL) Riesling
• 1 medium carrot, cut into julienne
• 1 small celery root, peeled and cut into julienne
• 2 tablespoons (30 mL) sun-dried tomatoes cut into julienne
• 2 tablespoons (30 mL) chopped fresh parsley
Melt the butter in a large saucepan. Add the garlic and shallots and gently sauté for 3 minutes. Add the thyme and mussels and sauté for an additional 1 minute. Add the Riesling, increase the heat and cover. Boil until mussels open, approximately 5 minutes. Discard any mussels that don’t open.
Meanwhile, warm 4 large bowls. Arrange mussels in a pleasing pattern in each of the bowls. Distribute the julienned carrot, celery root and sun-dried tomatoes evenly on each arrangement of mussels. Pour cooking liquid over the vegetables and mussels. Sprinkle with the parsley. Serve immediately.