LeGourmetTV Is Now Glen & Friends Cooking!The classic preparation of mussels is to steam them in wine, often with other ingredients. Sometimes however there is a wine that works so well with the mussels, that you don't want to hide the great flavour match. This is the case with this great Maso Canali Pinot Grigio from Trentino. The mineral flavours go exceptionally well together and we decided to just keep it simple.If you don't have access to this great wine, give this same simple prep a go with another well structured Pinot Grigio.Ingredients: • 2 pounds mussels; cleaned, sorted and de-bearded • 2 cups Maso Canali Trentino Pinot Grigio • 1/2 thinly sliced white onion • 2 Tblsp butterMethod: • Bring a high sided pan up to temp on med-high • Add wine and onion, bring to a boil to soften onion. • Add mussels into pan and cover. Allow to steam until all mussels have opened, about 8-10 minutes. • Scoop out the mussels, leaving the liquid behind. • Bring pan back to a boil, add butter and reduce sauce by half. • While sauce is reducing, sort mussels again and discard any that have not opened. • Pour sauce over mussels, and serve with a glass of the same wine you cooked them in with some hearty bread to dip in the sauce. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
