by Chef Antonio from Bermuda Bistro at the Beach
Ingredients:
- 1 tsp olive oil
- 1 chopped onion
- 2 chopped garlic cloves
- 1 tbsp chopped scallions
- 2 cups uncooked mussels
- 3 tbsp white cooking wine
- ½ cup heavy cream
- salt and pepper to taste
- 1 toasted mini baguette
Preparation:
Heat a frying pan with olive oil and sauté onion, garlic and scallions until the onions are soft. Add white wine and mussels. Let it reduce for 1 – 2 minutes. Add heavy cream, salt and pepper. Cover for 1 – 2 minutes until shells are open. Plate and serve with mini baguette on top.
Gosling’s Wine of the Week:
SIMONNET-FEBVRE CHABLIS
Simonnet-Febvre Chablis is the wine Gosling’s have chosen this week, a perfect combination for the Bistro Mussels that Chef Antonio has prepared.
Chablis is the biggest appellation spread over 19 communes around the village of Chablis, France. Chablis wines have a remarkably bright, golden-green hue, lively fruit aromas and a firm steely structure that allows the wine to age.
The retail price is $21.00 and is available at Lindo’s and Gosling’s stores.
Watch the episode:
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 2, 2013
