Try this favorite, summertime Baked Mussels recipe. This mussels recipe pairs with a number of white wines including Chardonnay, Chablis, White Burgundy, Sauvignon Blanc, Pinot Gris and Sancerre. Chef Vivant's recommended best mussels recipe and wine pairings are Chardonnay and Pinot Gris.
Scrape the beard, wash the mussels thoroughly and place in a large saucepan with the shallots, thyme, parsley and bay leaf.
Sprinkle with salt and add the wine. Steam for 5 minutes or until the shells have opened. Open the mussels and discard the lids.
Preheat oven to 380°F/190C. Divide the mussels in the remaining half shells into 4 ovenproof dishes. Make herb butter by combining the butter, parsley, garlic and chives and place a generous portion on each mussel.
Bake for approximately 3 minutes or until the butter has melted.
Pairs with a number of white wines including: Chardonnay, Chablis, White Burgundy, Sauvignon Blanc, Pinot Gris and Sancerre. Chef Vivant's recommended best recipe and wine pairings are Chardonnay and Pino Gris.