Broiled Mussels

Cooking Instructions

Scrub and debeard the mussels. Place them into a pot, and pour in the wine and water. Bring to a boil, cover tightly, and steam for about 10 minutes. Remove the mussels, throwing out any that did not open. Arrange the mussels on the half shells in broiling trays or shallow pans. Strain the liquid left in the pot, bring it to a boil, and simmer until reduced by half. Melt the butter in a small pan. Add the lemon juice, salt and pepper, and onion, cooking for 3 or 4 minutes. Combine the butter mixture and reduced stock. Spoon a little of the sauce over the mussels on the half shell, saving the rest as a dipping sauce. Broil very close to the heat for a few minutes. Sprinkle lightly with paprika and serve hot on the half shell.

Wine Pairing(s)

Hermanos Sastre 'Vina Sastre' Roble

Seis de Luberri

Aragonesas Crucillon

Esteban Martin Tinto

Martinez Laorden La Orbe Cosecha

Coto de Hayas Campo de Borja

Torres Sangre De Toro

Marques de Riscal Gran Reserva

Torres Sangre De Toro

Torres 'Mas La Plana' Black Label Cabernet Sauvignon