FOOD & WINE PAIRING: Steamed Mussels with Sauvignon Blanc

Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

recipe_KenwoodVineyards_mussels.jpgRecipe: Steamed Mussels with Fresh Fennel and Thyme

Wine Pairing: Kenwood Vineyards Sauvignon Blanc

  • 3 pounds fresh mussels
  • 2 T olive oil
  • 2 T unsalted butter
  • 1 T freshly chopped garlic
  • 1 fennel bulb, sliced thinly
  • 2 cups Kenwood Sauvignon Blanc
  • 2-3 cups chicken stock
  • Kosher salt and black pepper to taste
  • 1 bunch fresh thyme, leaves picked off stems

Special Note: Have all your other ingredients ready to use as this recipe moves pretty quickly once you start to assemble it.
Wash and de-beard your mussels (toss out any mussels that will not stay closed after washing them) and set aside covered with a wet towel.

In a large pot (that has a lid that fits snugly), melt the butter with the olive oil and add the fennel. Cook for 2-4 minutes until soft. Add the garlic and cook for 1 minute. Add salt and pepper and stir in the mussels and half of the thyme leaves. After the mussels are coated, turn up the heat to high and add the wine and 1 cup of stock. Put the lid on the pot and let steam for 2-3 minutes.

At this point remove the lid and watch the mussels as they pop open. Remove them from the pot and put them into a large bowl to hold. The mussels are cooked when they pop open. They will over cook if you continue to cook them with the other ingredients.

After all the mussels have opened and you have removed them from the pot (discarding any that won't open, they are dead), add the remaining stock and thyme to the broth and cook for 5 minutes. Transfer the cooked mussels to individual bowls and pour the steaming broth over them. Serve immediately