French elegance on a plate
Wine with food stands for aromatic depth, skillful balance and precise combinations that make every ingredient shine. Wine and food come together in this mussel stew in a way that conveys pure Mediterranean joie de vivre. Saffron, fennel, tomatoes and aromatic herbs form the basis of this warm, intense, feel-good dish that is reminiscent of the fishing ports of southern France. The mussels add an iodized freshness, while the broth is aromatic, spicy and slightly opulent. The combination creates a dish that is both elegant and hearty and is perfect for anyone who prefers a seafood dish with depth and substance.
Ideal wine pairing: Picpoul de Pinet AOC (Languedoc, France)
This wine is the ideal partner because its tangy acidity, mineral clarity and citric freshness harmonize perfectly with the fine marine aromas of the mussel stew. The saffron notes are elegantly picked up by the subtle herbal hints of Picpoul de Pinet, while the wine’s slight saltiness enhances the iodized mussel notes and brings a wonderful freshness to the dish. At the same time, the wine remains light, straightforward and slender enough not to steal the show from the aromatic but not heavy broth. This combination creates a Mediterranean harmony that enhances the dish without dominating it.
Further wine recommendations for this dish
Chablis AOC (Burgundy, France)
This Chablis presents a mineral finesse that perfectly complements the aromatic, slightly salty structure of the mussel stew. The taut acidity balances out the spiciness of the saffron and gives the dish additional lightness. Delicate citrus notes support the freshness of the mussels, while the fine flint aromas subtly highlight the Mediterranean herbs. The slender body ensures that the wine does not weigh down the dish, but gives it an elegant clarity. The Chablis shows its strengths especially with seafood with a spicy character and is an excellently balanced accompaniment.
Grüner Veltliner Weinviertel DAC (Austria)
The Grüner Veltliner from the Weinviertel region has a piquant spiciness that combines perfectly with fennel, garlic and saffron. Its lively acidity provides a clear structure and gives the mussel stew additional freshness. The typical notes of white pepper harmonize with the Provençal herbs and give the dish an aromatic lift. The delicate fruit aromas, often reminiscent of green apple and citrus, combine harmoniously with the salty nuances of the seafood. This combination is inviting, lively and extremely versatile.
Albariño DO Rías Baixas (Galicia, Spain)
Albariño is known for its fresh, maritime style, which goes perfectly with seafood. Its crisp acidity, combined with salty minerality, intensifies the freshness of the shellfish. The peach and citrus notes add a fruity dimension to the dish, which harmonizes well with the saffron broth. The subtle bitterness of the wine supports the Mediterranean herbs, while the medium body provides enough structure to balance the spicy components of the mussel stew. The overall result is a vibrant pairing with clear, maritime elegance.
Vermentino di Gallura DOCG (Sardinia, Italy)
This Vermentino has a sun-drenched aromatic richness that goes perfectly with saffron, tomatoes and fennel. Its herbaceous nuances are reminiscent of Mediterranean scrub, echoing the aromas of Provence. The subtle saltiness of the wine enhances the shellfish notes and ensures a harmonious interplay. With its fresh acidity, the wine remains lively and light at the same time, while the fine texture blends perfectly with the aromatic broth. This combination creates a maritime depth that is particularly authentic and Mediterranean.
Chenin Blanc Cape South Coast WO (South Africa)
Chenin Blanc from the Cape South Coast impresses with its aromatic depth and precise acidity. Its yellow-fleshed fruit notes combine perfectly with the tomato and slightly sweet elements of the shellfish, while the mineral accents reinforce the marine aromas. The light creaminess of the wine harmonizes well with the saffron broth and provides a soft mouthfeel that nevertheless remains fresh and clear. This combination brings together elegance, depth and a hint of exoticism, which goes perfectly with a Mediterranean fish dish.
The recipe:
Muscheleintopf „Bouillabaisse Style“
Cooking utensils
- 1 Großer Topf
- 1 Schneidebrett
- 1 Messer
- 1 Kochlöffel
- 1 Sieb
- 1 Kleiner Topf
Ingredients
Muscheln
- 800 g frische Miesmuscheln
- Fisch
- 150 g festfleischiger Weißfisch gewürfelt
Gemüse
- 1 Fenchelknolle
- 1 Zwiebel
- 2 Knoblauchzehen
- 2 Tomaten
Flüssigkeiten
- 150 ml Weißwein
- 400 ml Fischfond
Weitere Zutaten
- 1 Prise Safran
- 1 Lorbeerblatt
- 1 TL Paprikapulver
- 1 TL Kräuter der Provence
- 2 EL Olivenöl
- Salz
- Pfeffer
- Petersilie
Preparation
Gemüse schneiden
- Fenchel, Zwiebel, Knoblauch und Tomaten klein schneiden.
Aromen anrösten
- Olivenöl erhitzen, Gemüse anschwitzen, Safran und Gewürze zugeben.
- Ab löschen
- Mit Weißwein ablöschen und kurz einkochen lassen.
- Fischfond zugeben
- Fond angießen, 10 Minuten köcheln lassen.
Muscheln garen
- Muscheln hinzufügen und 6–8 Minuten zugedeckt kochen, bis sie sich öffnen.
Finalisieren
- Fischwürfel unterheben, 3 Minuten ziehen lassen, mit Petersilie bestreuen.
Empfohlene Beilagen
- Weißbrot
- Aioli
- Fenchelsalat
