The other day I was visiting some beautiful wineries in the area and did a little wine tasting. While at Beaumont Estate Winery I found out several things. One, they are organic, which is good for us as we live next to their vineyard and were a little concerned with the spraying. No worries now!
The second is that we started discussing how Gewurtraminer was a great wine to make with steamed mussells. And I had a little mini aha moment. I was always under the impression that you cook with leftover wine. My husband and I love wine, but we don't drink a lot of it. We rarely finish a bottle that we open...so I realized that I should cook with the wine first, leaving at least 2 glasses to drink with our meal!
That evening I arrived home with a new bottle of wine and a pound of mussells. And started to search for a recipe, and here is a good one from Martha Stewart! Easy Peasy!
Mussels in White Wine and Garlic
3.Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.