While the Gavi commune may be in Piedmont, its right next to Liguria, Northern Italy’s Mediterranean seafood capital. This is a dish plucked right off the menu at Social that will complement it nicely.
Wine Pairing: Sant’ Elena Pinot Grigio 2009
Serves 2
Ingredients
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2 pounds Live Mussels (or a whole 10 pound bag, just quadruple all other ingredients, to serve a whole party)
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1 pint white wine
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1 stick butter, room temp
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8 sundried tomatoes
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1 whole shallot, peeled and sliced
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1 bunch parsley
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Salt as needed
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½ cup panko breadcrumbs
Instructions
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Turn your oven up as high as it will go.
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Steam the mussels in the wine in batches, till they open. Let them cool.
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Shuck the mussels, saving shell halves to serve them in.
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Mince the shallots and the sundried tomatoes. Roughly chop the parsley.
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Mix with the butter and season to taste with salt. Chill
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Put a marble-sized piece of butter and 1 mussel into each shell. Sprinkle all with breadcrumbs.
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Arrange on a sheet tray, using wadded-up aluminum foil to create a surface the mussels won’t roll around on.
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Bake till the butter bubbles. Then eat them on the half shell, while burning your fingers.
Recipe provided by Chef Jesse Sutton of Social Wine Bar
