Ale-Braised Mussels with Rustic Garlic Toasts

To some people, preparing mussels may seem like a bother, but they are really quite quick, easy and inexpensive to prepare. The best part is that they are tasty, especially when you have braise them and have a little dipping sauce, a crusty loaf of bread and of course a good glass of wine. This mussels recipe from the San Francisco Chronicle offers a little twist on the classic French mussel recipe ordinarily made with white wine, garlic, and herbs. This recipe calls for a cup of Belgian style ale, and then a little cream for a base and lemon juice for acidity.

Just because there is beer in the ingredients, don’t think that wine can’t accompany this recipe. The great thing about wine is its versatility. It tastes great even with a recipe traditionally served with beer. Because the wine you drink will add natural acidity to the mix, just decrease the amount lemon juice in the recipe to the juice from only half a lemon. For your wine selection, consider a medium-bodied Pinot Blanc from Oregon or a more exotic white wine blend, sometimes referred to as a proprietary blend, from the Loire Valley of France or California. The blend could include Sauvignon Blanc, Chardonnay, Muscat, Viognier, Muscat, and even Gewurztraminer. These racy blends are becoming more commonly found in wine shops. The combination of refreshing acid and solid body weight of the wine offers a perfect foil to this mussel dish. Please visit http://www.sfgate.com for the complete recipe.

--Felicia M. Sherbert