Cooking with Wine, with Recipes

SAUTÉING
Portuguese Mussels
Sautéing shellfish in white wine creates a flavorful sauce to enhance their briny taste—think of it as a yin-yang of flavor.

A large stainless steel French skillet has higher walls than a traditional sauté or frying pan, making it useful for adding liquid to an already full pan and creating a sauce after sautéing. This 11-inch French skillet from All Clad comes with a domed lid that helps trap moisture.

• 2 pounds fresh mussels in shells
• Salt
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, peeled
• 1-1/2 cups sauvignon blanc (preferably from Portugal)
• 1-1/2 teaspoons finely shredded orange peel
• 1/4 teaspoon saffron threads
• 2 tablespoons chopped fresh herbs (chives, thyme, tarragon and/or parsley)
• 2 tablespoons butter
• Salt and ground black pepper
• Grilled French Bread