I recently partnered with Little Giant Wines to create some delicious recipes and pairings. Not only do they make superb wine with the cutest wombat labels but they're platinum sponsors of Wires Wildlife Rescue. Wires is a charity that has been rescuing and caring for Aussie wildlife for 35 years. It's a charity close to my heart.
In this recipe, I have used Little Giant Pinot Gris white wine. It is hand-crafted and made with minimal additions and preservatives. I absolutely love this white wine with it's inviting bouquet of apricot, fresh pear, lemon pith and white floral aromas. It's fresh, fruity and crisp to drink and I will only cook with wine that I enjoy drinking which makes this a perfect wine to pair with my seafood recipes. This is my favourite Pinot Gris and one I will continue to buy for many years to come. Available at most liquor stores in Australia at a very reasonable price. If you haven't already, give this one a try. You'll love it!
Here's one of the seafood recipes I created -
Mussels in Wine and Cream Sauce Recipe
Serves 2 as a main or 4 as a starter
1 kg (2 pounds) Mussels - cleaned and debearded
4 tablespoons olive oil
40 grams butter
1 Spanish onion, finely chopped
2 garlic cloves, minced
1 cup white dry wine
3/4 cup thickened cream
½ teaspoon salt
½ cup fresh herbs (such as parsley, dill or chives), chopped
Step one - Soak mussels for at least 30 minutes so any sand and grit can spit out. Discard any mussels that don't open and remove the beards.
Step two - Sauté onion and garlic in oil/butter until soft.
Step three - Add Little Giant Adelaide Hills 220 Pinot Gris White Wine, salt and simmer until reduced by half (about 5 minutes).
Step four - Add mussels. They’ll start to open in 2-3 minutes.
Step five - Add cream and fresh herbs. Simmer for 2-3 minutes until all the mussels have opened. Discard any that do not open.
Serve hot with crusty fresh bread and a glass of Little Giant Pinot Gris.
I would love to see you create this recipe on Instagram. Be sure to tag me - Come Grill With Me. Love, Irene XO