Wine & Dine
Local Chefs Share Their Favorite Vino-Inspired Recipes
Mediterranean Mussels Mariniere
Photos by Dante Fontana, © Style Media Group.
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When you hear the phrase “wining and dining,” what comes to mind?
Do you picture fancy French vinos in a five star, white tablecloth atmosphere, or a night in with friends and loved ones where homemade delicacies and locally produced pours top the menu? Take it from Style’s favorite local chefs – the art of cooking with wine is well within reach. Whether you prefer red or white, bold or subtle, you’ll want to uncork our culinary experts’ collection of dishes featuring the best local libations. Cheers (and bon appétit)!
MEDITERRANEAN MUSSELS MARINIERE PREPARED WITH MONIZ FAMILY CHARDONNAY
Submitted by Hawks, 5530 Douglas Boulevard, Granite Bay, 916-791-6200, hawksrestaurant.com
“Mariniere” refers to the way in which the fisherman would prepare the mussels – right on the boat! We prefer the Mediterranean mussels when available because of their size and plumpness. When these are not available we use PEI (Prince Edward Island) mussels.
Ingredients:
- 2 lbs. Mediterranean mussels (or other variety)
- 4 tbsp. olive oil
- 1 tbsp. garlic, finely minced
- 2 tbsp. shallot, finely minced
- 1/2 cup tomatoes, medium dice
- 1 cup Moniz Family Chardonnay
- 3 tbsp. chilled butter, cut into small pieces
- 2 tbsp. parsley, finely chopped
- 1/2 lemon, cut into wedges
- Salt, to taste
- White pepper, to taste
Clean the mussels. Before cooking mussels, a clump of dark threads called “the beard” must be removed. Because this can kill the mussel, we recommend cleaning and de-bearding the mussels as close to cooking time as possible. First, clean the mussels with a brush under cold, running water to remove sand and grit. Then pull the beard away from the mussel with your fingers or a small pair of pliers.
Place a large sauté pan over medium heat. Add the olive oil. Once the oil is hot, add the minced garlic and shallot. Season with salt and pepper, and cook until the shallots begin to sweat, stirring often. Add the tomatoes and then the mussels. Toss the mussels to coat with the shallots, garlic and tomatoes. Add the Moniz Family Chardonnay and cover the pan with an inverted sauté pan or lid. Allow the mussels to cook over medium heat, checking after 4-5 minutes to see if the shells have opened.
Once all of the shells have opened, place a new sauté pan over medium-high heat. Carefully strain off the broth from the mussels into this new pan. As the broth heats, it will reduce slightly and concentrate in flavor. After the broth has reduced to approximately 75 percent of its original volume, add the chilled butter to the pan, swirling to incorporate. Once the butter has been incorporated, add the parsley, a squeeze of lemon juice, and season to taste with salt and pepper. Arrange the mussels in one large bowl or several smaller bowls. Pour the broth over the mussels.
Hawks serves this dish with either grilled country toast rubbed with garlic, or French fries…so long as there’s something to soak up the broth!
