It’s that time again! Saturday, January 10th is the first Wine Pairing Weekend for 2015. This month we are embracing our inner Cork Dork, and are focusing on Wines, Regions and Varietals we want to learn more about in 2015 and what food pairs best with these selections.
Here is a sneak preview of what the Wine Pairing Weekend Cork Dorks have in store for you this weekend:
Sue from It’s Okay to Eat the Cupcake is pairing “Fiery Red & Icy White” – will the wine be red or white?
Camilla from Culinary Adventures with Camilla has Argentina on her mind and is sharing “Empanadas Mendocinas + ’10 La Posta del Vi Ratero Malbec”.
Cindy of Grape Experience suggests starting the year with “Wine & Dine: Fontana Candida Terre de Grife 2012 Frascati & Slow Cooker Artichoke Dip”.
Shaina of Take A Bite Out of Boca is offering “Herb Marinated Mushrooms with Chilean Cabernet Sauvignon”.
William of Wild For Washington Wine is giving us “ A Resolution for Greek Wine, A Recipe for Avogolemeno”.
Martin from Enoflyz Wine Blog is shaking things up with “Skillet Kale Pasta & Seitan Pizza with Querceto Chianti Classico”
Jade from Tasting Pour is pairing “Halter Ranch GSM and Duck with Cherry Sauce”.
Sarah that Curious Cuisiniere brings us “Chicken Cacciatore & Washington Merlot”.
Wendy from A Day on the Life of the Farm has a “New Year’s Wine Resolution of Prime Rib Roast with 2010 Cotes de Bourg”.
David of Cooking Chat Food is going Greek with “Greek Lamb Stew & Wine Pairing”.
Jennifer from Vino Travels it taking us to Puglia and sharing “Typical Dishes and Wine Pairings from Puglia”.
Jeff from food wine click is focusing on “Wine & Food Resolution 2015: Italy Deep Dive”.
Michelle from Rockin Red Blog will be tempting us “My 2015 Wine Resolution: Diversity!”
And well, over here at Confessions of a Culinary Diva, we are focusing on the “Rhone Rangers & Paul Bocuse”.
Don’t forget to join us for our Twitter Chat on Saturday, January 10th at 8 a.m. using hashtag #winePW.
- 1 tablespoon unsalted butter, melted
- ½ onion finely chopped
- 1 shallot finely chopped, rinsed and dried
- 2 teaspoons curry powder (I used Vindaloo Curry)
- 1 small red chile pepper (whole)
- ¾ dry white wine
- 4 thyme sprigs (fresh)
- 8 parsley sprigs (fresh)
- 1 bay leaf
- 2 pounds fresh mussels, scrubbed & debearded
- ⅔ cup heavy cream
- In a large Dutch Oven, melt butter over low heat. Add the onion and shallot and turn until they are glistening with butter. Sprinkle the curry powder over onions, add the chile pepper and cook, stirring occasionally for 3 minutes. Add the wine, increase the heat to medium. Add the fresh herbs (thyme, parsley, bay leaf) and simmer approximately 3 minutes more.
- Add mussels to the pot and stir around in the liquid as best you can. Increase the heat to high, bring liquid to a boil, cover the pot and cook 3 minutes.
- Turn the heat off, keep lid on and let mussels rest another minute.
- Using a slotted spoon transfer the mussels to a heatproof bowl and cover. Keep in a warm place while you finish the sauce.
- Bring sauce to a boil over high heat and cook 2 minutes. Pour in the cream and boil for another 3 minutes.
- Return mussels to the pot and stir around. Discard the chile pepper if desired.
- Transfer mussels to a bowl, and ladle broth in the bowl over mussels and serve.