COOKING + SIPPING WITH ROSEWOOD WINERY

We’re so excited to be back in the kitchen with our friends and partner, Rosewood Winery!

We took the cooking party online and hosted another Instagram Live (we love those) where we welcomed our community to join us for a glass of wine (or two) and cook along with Mr. Biceps and Brussel Sprouts.
On the menu? One of the most requested dishes I’ve received via DM for a while…. Mussels + Frites!
Matt has been perfecting his mussels (and muscles 😉) and you guys wanted in on the recipe and all the deets!
So let’s get to it shall we?

MUSSELS + FRITES

INGREDIENTS:

2 shallots finely chopped

2 lbs mussels, rinsed

3 garlic cloves minced

1/2 tsp of smoked paprika

2 tbsp evoo

1/2 cup chopped pancetta/prosciutto/chorizo

3 tbsp butter

1 cup dry white wine

1-2 tbsp finely chopped parsley

2 Russet Potatoes washed and cut into thin frites

1/4 cup mayonnaise

1/4 cup ketchup

1 tbsp finely chopped dill pickles

pinch s&p

Crusty bread to serve

DIRECTIONS:

Preheat oven to 425 degrees. Toss frites with a tbsp evoo and pinch of salt. Lay got in a single layer on a baking sheet and bake for 30-35 mins, turning over halfway through.

For Frites dipping sauce, add mayonnaise, ketchup and chopped pickles in a small bowl or ramekin. Mix well and set aside.

Meanwhile, in a large heavy bottomed pot over medium heat, add olive oil. Add the pancetta/prosciutto/chorizo and cook, stirring for 3 to 4 minutes. Add shallot and cook 5 minutes or until translucent. Add minced garlic and cook until fragrant, another 30 seconds to 1 minute.

Add white wine and stir, releasing any delicious caramelized pieces on the bottom of the pan. Simmer uncovered until reduced by half, about 3 to 4 minutes. Add mussels and cover immediately. 

Cook for 6-8 minutes, shaking the pot occasionally, until all or most of the mussels have opened. While the mussels cook, finish the fries. Season them with a pinch more salt and smoked paprika and set aside. 

Remove mussels to a large bowl and discard any that remain closed. Remove pan from heat and add 3 tablespoons butter to the remaining simmering liquid and mix until fully incorporated. Season with salt and pepper to taste, then add parsley. 

Pour the broth over the mussels and serve alongside a basket of fries and dipping sauce.

Use the crusty bread to soak all of the delicious sauce. Enjoy!!!

Wine pairing: Rosewood Winery’s Follow the White Rabbit ($20 CDN per bottle)

Rosewood Winery is a spectacular destination to visit. It’s nestled among the beauty that is the Niagara Escarpment and located in the Beamsville Bench - one of our personal favorite areas when it comes to enjoying local wine.

Their focus is simple. Their mission is about crafting honest low-intervention wine, innovative mead, and local honey (that is so delicious!!) and capturing the expression of each vintage they produce. They are story tellers when it comes to their wines.

We highly recommend our friends + community to visit this beautiful vineyard for a tasting flight or wines available by the glass. The bottle shop looks like something Chip + Joanna Gains would design with neutral walls, black hardware accents and a magnificent fiddle tree upon entry into the shop.
AND they’re dog friendly!! You know we’re all about those dog friendly Niagara wineries so Molly + Sadie can come for the field trip. (If you haven’t read my dog friendly Niagara wineries, give it a read here.)

So happy wine touring + wine sipping my friends! ENJOY!!

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