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Viognier

Saffron Mussels

  • 1½ 1b. mussels
  • juice of one lemon
  • 2 Tbsp butter
  • small pinch saffron
  • 1 small onion, chopped
  • salt and pepper to taste
  • ¼ cup sour cream
  • Italian parsley for garnish
  • 1 cup dry white wine 1 baguette

Melt butter in large pot over high heat. Add onion and cook until translucent, about one minute. Add the mussels and cover with lid continuing to cook over high heat for one more minute. Add the wine and saffron to the pot and replace lid. Keep cooking for about three minutes or until mussels are open. Remove lid, add sour cream, lemon juice, salt and pepper. Stir and continue simmering for about two more minutes to allow the alcohol to cook off. Transfer to bowls, garnish with parsley and serve with baguette for slopping up the juices.

Note: Discard mussels that do not open in the cooking process.

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