WINES 101 with Patricia Cornwell

APRIL 2011:

CREAMY GARLIC & WHITE WINE NEW ZEALAND MUSSELS With 2008 Jackson Estate 'Green Lip' Sauvignon Blanc & 2008 Tasca d'Amerita's 'Lamùri' Nero D'Avola

2008 Jackson Estate 'Green Lip' Sauvignon Blanc: This wine is named for the New Zealand greenlip mussel, or Perna canaliculus. Easily recognized by their vibrant green and gold shell coloring, and harvested in the Marlborough Sounds. They are one of the world's most unique shellfish delicacies. WINEMAKER'S NOTES: Pure aromas of passion fruit and nettle dominate. An undercurrent of mineral leads to a mouthful of sweet and sour stone and yellow fruits, all wrapped together with a backbone of fine ripe acidity.

2008 Tasca d'Amerita's 'Lamùri' Nero D'Avola: Lamùri, or "love" in Sicilian dialect, is Tasca d'Amerita's most luscious, fruit-forward, and youthful Nero D'Avola. Made from 100% Nero D'Avola from 1-15 year old vines grown in sandy soils. The unique micro-climate provides Lamùri its pleasant freshness and elegance. WINEMAKER'S NOTES: Intense ruby-red color, Lamùri offers lush aromas of blackberry, mulberry and cherry. On the palate, this wine is incredibly rich, with velvety tannins and a refreshing acidity.

RECIPE: CREAMY GARLIC AND WHITE WINE NEW ZEALAND MUSSELS - Steamed green lip mussels in a creamy garlic and white wine sauce. The sauce is so good you need to serve this dish with a spoon!

INGREDIENTS:

2 dozen green lip (New Zealand) mussels
12 cloves garlic
3 cups white wine
2 stalks celery
2 small onions
2 Tablespoons butter
1/2 cup cream

PREPARATION:

Preparing mussels for cooking:

Scrub mussels well in sink with running water. Remove "beards" from the mussel by pulling firmly towards hinge. If mussels are open then tap them - if they close they are good, but if they do not, discard immediately.

1. Finely chop the onion, celery and garlic. Place into a pot and gentle sauté in butter. (Make sure the pot is big enough to hold the 2 dozen mussels.)

2. Add the wine and bring to a boil. Drop in mussels, stir once and place on the lid. Steam until they open. Discard any that do not open.

3. Remove pot from heat, add cream and serve.

Best served with some crusty French bread to soak up the delicious sauce!