It's been a few years since we've had the opportunity to make Grenache. The main grape of the Southern Rhone has a beautiful bouquet of ripe cherry and bakers spice. A soft mouthfeel with bright acidity pairs well with most anything!
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Sauteed Muscles w/ Garlic Butter
Ingredients
- 3 pounds fresh mussels, scrubbed & debearded
- 10 tablespoons (1 1/4 sticks) butter
- 3/4 cup finely chopped shallots
- 6 large garlic cloves, minced
- 4 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
Steps
Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Vintage: 2019
Varietal(s): 100% Grenache
AVA: Wahluke Slope
Vineyard: Lee Palomo
Alcohol: 13.5%
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The price of this product varies with the quantity of products ordered in the category "Estate Wines"
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