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Gewertzraminer Mussels

Chef Ron Schellenberg,

2 Tbsp vegetable oil
1 Tbsp diced white onion
1/2 tsp roasted garlic
1/2 tsp lemon juice
1 Tbsp 33% whipping cream
1 Tbsp Gewertzraminer wine
8 oz mussels
Salt & pepper, to taste
1 tsp lemon zest (garnish)
Sprinkle of chopped green onions (garnish)

1. In a medium pan, heat oil. Add onions, garlic and sauté until translucent.
2. Add lemon juice and cream. Reduce by half.
3. Add wine, then mussels.
4. Cover and cook for about
5 minutes, or until mussels open.
5. Toss with salt and pepper.

To Serve
1. Pour onto a serving tray and garnish with lemon zest and green onions.

Yield 1 serving


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