This is one of our all-time favorites. A simple, but refined dish for any chef’s skill set.
2½ lbs. mussels, cleaned
2 cups LF’s "That’s Nice" Pinot Gris
3 teaspoons minced garlic
¼ cup butter
¼ teaspoon salt
¼ cup chiffonade fresh basil
1 diced Roma tomato
1 lemon wedged
Melt butter in a pan.
Once the butter melts and starts to get hot, add the garlic and tomatoes. Continue to cook on low to medium heat until the garlic turns light brown. Do not cook on high heat because the butter can burn.
Pour-in the LF’s "That’s Nice" Pinot Gris. Let boil. Continue to cook and let the liquid evaporate until it reduces by half.
Add the mussels. Stir. Cover and cook for 10 minutes on medium heat.
Add salt and chiffonade basil. Stir. Cook for 2 more minutes.
Transfer to a serving plate. Serve with lemon wedges.
Share and enjoy, Cheers!