Steamed Mussels

Steamed Mussels

Bicicleta Viognier

Ingredients

• 1 ½ pounds fresh mussels, cleaned with beard removed
• 2 tablespoons unsalted butter
• ½ cup shallots, minced
• 4 garlic cloves, minced
• ¾ cup roma tomatoes, ¼-inch dice
• 1 teaspoon lemon zest, add more to taste
• 2 tablespoons lemon juice, divided
• ½ cup Bicicleta Viognier
• 4 wedges lemon
• Kosher salt, to taste
• Black pepper, to taste
• 2 tablespoon chopped parsley

Instructions

1. Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
2. In a large shallow stockpot heat butter over medium-high heat.
3. When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
4. Add tomatoes, stir and cook, about 2 minutes.
5. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
6. Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
7. Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
8. Taste the sauce. If desired, season with remaining lemon juice, zest, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges.