Recipe: Mussels in Vinho Verde

Mussels in Vinho Verde


  • 32 mussels, PEI, washed and beard removed
  • 1 cup Vinho Verde
  • 2 shallots, minced
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons unsalted butter
  • 12 cherry tomatoes, halved
  • 1/4 cup scallions, sliced 1/8inch
  • Salt and pepper to taste

Heat a large sauté pan with tall sides to a medium-high heat. Combine butter, shallots and garlic; sauté until lightly translucent and very aromatic. Toss in the cleaned mussels; salt and pepper the ingredients. Turn the heat up and toss a couple times to incorporate everything together. Now add the Vinho Verde wine; bring to a boil and cover with a lid. Simmer until the first mussels start popping open, then add the cherry tomatoes. Cover again and cook another couple of minutes. Serve in a large mussel bowl and top with the scallions.

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