2006-11-02 01:49:56 · 22 answers · asked by sharon f 3 in Food & Drink ➔ Cooking & Recipes
The type you're going to serve with them. I'd recommend a dry or medium dry, but the main thing is to drink and cook with wine from the same bottle:
A. the wine will be of a better quality, and
B. it will bring the meal together.
2006-11-02 01:57:35 · answer #1 · answered by Anonymous · 0⤊ 1⤋
A dry white wine that you like to drink. Use some to cook the mussels and drink the rest with your meal.
2006-11-02 03:50:44 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I don't know if you can get this in the U.K. now Greene Ventline, is a perfect wine with fish and mussels, But most of your good German/ Austrian white wines are very good for cooking and serving, the Mosel has very good wines. I now live in a wine area of Austria, and would use Müller Thurgau from Niederosterreich. (Upper Austria) just go into Lidel or Aldie, in Britain they have the best wines out of Europe, since they come from a wine country, the two cousins; and like most Germans and Austrians Know their wines
2006-11-02 02:17:58 · answer #3 · answered by Kitt 4 · 0⤊ 0⤋
Riesling or Chardonnay
Riesling goes well with fish, chicken and pork dishes.
Chardonnay is a good choice for fish and chicken dishes.
You can try any of these types of white wine to cook mussels since mussel is a fish.
2006-11-02 02:22:59 · answer #4 · answered by Debbie 2 · 0⤊ 0⤋
Riesling? Liebfraumilch?? Oh come on: it must be DRY WHITE WINE. If you use sweet or medium wines, your mussel liquor will turn into a horrid syrup. Savignon blanc is nice and crisp if you are choosing by grape, white Loire, white Rhone or white Burgundy if choosing by region. By the way, it is false economy to put grim, cheap wine in the cooking. Remember the French say that if you can't drink it, don't cook with it!
2006-11-02 02:16:38 · answer #5 · answered by bingo 1 · 0⤊ 0⤋
just a good dry white table wine...nothing more complicated than that...otherwise the end result can end up a little sickly...if you are adding cream this is by far the best...if you need a recipe just ask...I was a chef in london for years and mussels were one of the things I liked to cook because the variations are endless!!!Dry cider is also a good replacement, again has to be dry.
2006-11-02 01:56:11 · answer #6 · answered by minitheminx65 5 · 0⤊ 0⤋
Don't waste a good wine on cooking. The fire destroys the delecate flavors anyway. Save the good stuff for the table. Use a cheap cooking wine in the kitchen.
2006-11-02 01:54:47 · answer #7 · answered by Anonymous · 0⤊ 1⤋
A good dry white wine, some for the pan the rest for the chef.
2006-11-02 06:38:26 · answer #8 · answered by muckrake 4 · 0⤊ 0⤋
I would not use a 1959 chateau bottled Puligney Montrachet, but any inexpensive wine can be used in cooking
2006-11-02 05:38:14 · answer #9 · answered by iknowtruthismine 7 · 0⤊ 0⤋
a white piesporter usually does the trick nicely - use something that not too expensive but still have a nice sharp taste to it.
there is nothing wrong with getting you cooking wine from Aldi or Lidl.
2006-11-02 01:52:27 · answer #10 · answered by Muad_Dib77 2 · 0⤊ 0⤋