While cravings for comfort foods slowly surface with the change of season, I’m not yet willing to surrender the fresh and vibrant flavours of summer! This perfect balance is attained by combining the Pfaff Riesling Cuvée Jupiter and fresh parsley with citrusy lemon potato wedges! This wine is acidic and slightly dry with notes of green apple, pear, citrus and honey. When integrated in a simple mussel dish, it really brings out the natural sweetness of the shellfish.
A quick reminder about mussels, you should dispose of any uncooked shells that do not remain closed. You may pinch them shut, and if they do not remain closed, they are no longer fresh. You should also dispose of any that remain closed after cooking, as these are also deemed perished.
Ingredients (Serves 2):
- 2 lbs mussels
- 1 tbsp. olive oil or butter
- 2 shallots
- 3 cloves garlic
- 1/2 cup Pfaff white wine or white wine of choice
- 1/2 cup fresh parsley
- Finely dice shallots and thinly slice garlic.
- Over medium-high heat, in a large pot, add the oil followed by the shallot and cook until translucent (approx. 3 min), stirring occasionally to avoid browning.
- Add garlic and cook until translucent (approx. 2 min).
- Season to taste.
- Bring the heat up to hight and add all the mussels at once, followed by the wine, and cover.
- Allow mussels to steam until they open (approx. 5 min).
- Drain the mussels and keep the cooking liquid.
- Bring the cooking liquid to a simmer and reduce by half.
- Finely chop the parsley.
- Remove cooking liquid from stove, season if required and add parsley.
- Serve warm and enjoy with lemon potato wedges.
Lemon Potato Wedges
*Note, these potatoes are parboiled, marinated and then roasted. The longer you marinade them, the more flavourful they’ll be. I usually leave them overnight in the fridge and bake them straight from the fridge!
Ingredients (Serves 3):
- 4 russet potatoes
- 3 tbsp. olive oil
- 2 tbsp. lemon juice
- 1/4 tsp salt, or to taste
- Clean and slice potatoes in 2cm wedges, or preferred size.
- Bring a small pot of water to a boil and add 1/2 tsp of salt.
- Boil potatoes for 2-4 min until your fork can be inserted without resistance. Be sure not to boil for too long or they will break apart.
- In a large tupperware or dish with a cover, add the olive oil, lemon juice, salt and other spices of your choice. Add potatoes and allow to marinate at least 45min, up to 2 days in the fridge.
- Preheat oven to 425F.
- Lay potatoes out on parchment lined baking sheets without over crowding.
- Bake for 45-55 minutes, flipping half way through, until desired golden brown colour is achieved.
- Serve immediately.