Pair with 2016 Estate Chardonnay
Part of our Holiday Pairing Feast
Heat broiler. Pour olive oil into a large heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and red pepper and cook for 30 seconds without browning.
Add the mussels, stir to coat, and increase heat to high. Add the wine and cover. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, approximately 3 minutes more.
With a slotted spoon, scoop mussels into serving bowls and keep warm.
Place pot back on high heat and bring broth to a simmer.
Add butter to broth, and whisk until emulsified.
Remove the pot from the heat and add a squeeze of lemon to taste. Add chopped parsley.
Brush cut sides of the baguette with olive oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
Pour warm broth over mussels and serve.
Share your #RidgeHolidayFeast pictures with us!