Recipes

Pairs Well With

• Chardonnay
• Sauvignon Blanc

Serves 4 as a meal; serves 8 as an appetizer

Ingredients

3 tablespoons (45ml) olive oil

4 shallots, roughly chopped

4 cloves garlic, peeled and roughly chopped

1 cup Pedroncelli Sauvignon Blanc or Chardonnay

1 cup chicken stock

2 pounds mussels

2 pounds clams

1 tablespoon Italian parsley, finely chopped

Preparation

In a large stockpot, over medium-high heat, add the olive oil, shallots, and garlic—Sauté for 1 minute or until the vegetables are slightly browned. Add the wine and chicken stock. Bring the liquid to a boil and cook for 3 minutes.

Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times. Remove from heat and pour mussels and clams into a large serving dish. Garnish with parsley.

Serve immediately, accompanied by a fresh, rustic-style bread or with a side of pasta. 

From Discover California Wines