The best wine and beer pairings for mussels/moules
Posted by Fiona Beckett (Google+)
on April 4 2013 at 07:50
Just as with every other ingredient the ideal pairing for mussels depends how you cook them.
- The classic moules marinières is made with a dry white wine such as Muscadet so you might as well drink the same wine with them. Picpoul de Pinet would be equally good or you could try a dry Alsace Riesling
- If you cook them with witbier/bière blanche as they often do in Belgium, again drink the same beer with them. Witbiers like Hoegaarden are cracking with moules.
- Mussels cooked Thai style with coconut, lime and coriander also go well with witbier or try a Grüner Veltliner, Pinot Gris or New Zealand Sauvignon Blanc.
- Mussels topped and baked with garlic and breadcrumbs suit a crisp dry white like a Pinot Grigio or other Italian white but an unoaked Chardonnay or fruity Sauvignon Blanc such as Sauvignon de Touraine will match well too.
- If they’re stuffed with sausagemeat, as they often are in the south of France where they’re known as moules farcies, and served with a rich tomato sauce you’ll find an inexpensive Languedoc red or strong southern French or Spanish rosé will probably be a better match than a white.
- With mussel and saffron - or curry - soup (mouclade), try an oaked white Bergerac or Bordeaux or a Viognier.