A maritime barbecue experience with matching wine accompaniment
Fresh mussels, gently cooked in an aromatic white wine broth directly on the grill – a culinary highlight for all seafood lovers. The combination of tender mussels, spicy broth and smoky grill flavour is perfectly rounded off by the matching wine accompaniment.
Ideal wine pairing: Muscadet (France, Muscadet-Sèvre-et-Maine AOC)
Muscadet from the Muscadet-Sèvre-et-Maine region in France is known for its freshness, minerality and fine acidity. Its subtle citrus notes and slight saltiness harmonise perfectly with the flavour of the mussels and the white wine stock. The lively structure of the wine supports the flavours of the dish without overpowering them and ensures a balanced taste experience.
Further wine recommendations:
Picpoul de Pinet (France, Languedoc AOC): This white wine from Languedoc impresses with its fresh acidity and flavours of green apples and citrus fruits. The lively structure of Picpoul de Pinet complements the delicate flavours of the mussels and emphasises the freshness of the dish. Its mineral note harmonises particularly well with the white wine broth and the light smoky flavour from the grill.
Albariño (Spain, Rías Baixas DO): Albariño from the Rías Baixas region in Galicia impresses with flavours of white peaches, citrus fruits and floral notes. The crisp acidity and fine saltiness of the wine go perfectly with the mussels and the white wine stock. The maritime freshness of the Albariño underlines the sea flavours of the dish and ensures a harmonious interplay.
Vermentino (Italy, Liguria DOC): Vermentino from Liguria presents itself with flavours of citrus fruits, green herbs and a light almond note. The fresh acidity and subtle bitterness of the wine elegantly complement the mussels in the white wine broth. The herbal aromas of the Vermentino harmonise with the broth and give the dish an additional depth of flavour.
Grüner Veltliner (Austria, Wachau DAC): The Grüner Veltliner from the Wachau is characterised by aromas of green apple, citrus fruit and a characteristic pepper note. The wine’s lively acidity and mineral structure go perfectly with the mussels and white wine stock. The peppery note of the Grüner Veltliner adds interesting accents and enriches the flavour experience.
Chardonnay (France, Chablis AOC): A Chablis from Burgundy impresses with its clear minerality, fresh citrus flavours and fine acidity. The elegant structure of the wine harmonises with the delicate mussels and the aromatic white wine stock. The mineral notes of the Chablis underline the marine flavours and ensure a balanced and refined taste experience.
The recipe:
Mussels cooked in white wine stock on the grill
Cooking utensils
- 1 Grill
- 1 Aluminum foil
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Barbecue tongs
Ingredients
- 1 kg fresh mussels
- 1 Carrot
- 1 Leek stalk
- 1 Onion
- 2 Garlic cloves
- 1 bunch of parsley
- 150 ml dry white wine
- 2 Tbsp olive oil
- 2 Sprigs of thyme
- Salt and pepper to taste
Preparation
- Clean the mussels thoroughly under cold running water, remove the beards and discard any damaged or opened mussels.
- Peel the carrot and cut into small cubes. Clean the leek and cut into fine rings. Peel and finely chop the onion and garlic. Wash and roughly chop the parsley.
- Double a large piece of aluminum foil and spread the prepared ingredients on it. Drizzle with olive oil, add sprigs of thyme and season with salt and pepper.
- Pour the white wine over the ingredients and seal the aluminum foil to form a tight packet.
- Place the parcel on the preheated grill and cook over a medium heat for approx. 10 minutes until the mussels have opened.
- Carefully remove the packet from the grill, open and serve the mussels with the broth.
Recommended side dishes:
- Fresh baguette
- Garlic butter
- Green salad with vinaigrette
