Savor Vidal Blanc with a dish that brings fine dining to your kitchen. Mussels in a creamy Vidal Blanc broth, is the dish to elevate dinner at home. This recipe is perfect to celebrate Vidal Blanc month. Pair it with toasted bread and a glass of Vidal Blanc for a truly delicious experience!

Ingredients

• 4 Tablespoons unsalted butter
• 1 ½ Tablespoons olive oil
• 4 large shallots finely chopped
• 8 cloves garlic thinly sliced
• 1/2 Tablespoon crushed red pepper flakes
• 1 Tablespoon dried oregano
• 1 lemon juice and zest
• 2 ¼ pounds live mussels
• 1 cup Missouri Vidal Blanc
• 3/4 cup chicken stock
• 1/3 cup heavy cream aka whipping cream
• salt and pepper to taste
• lemon wedges for serving
• toasted bread for serving
• 1/4 cup fresh parsley chopped, plus more for garnish

Instructions

1. Clean mussels and remove beards. Discard any open mussels, unless they close when tapped.
2. In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
3. Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally, or until slightly softened.
4. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.
5. Add in lemon zest and lemon juice and mix well to combine.
6. Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
7. Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.
8. Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.
9. Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, toasted bread, and your Vidal Blanc!

This recipe is sure to be beautiful, impress your guests and satisfy your taste buds! Try it out to celebrate Vidal Blanc month and share with us using #mowine