{"id":17166,"date":"2015-09-02T09:15:52","date_gmt":"2015-09-02T15:15:52","guid":{"rendered":"http:\/\/foodembrace.com\/?p=17166"},"modified":"2015-09-02T09:15:52","modified_gmt":"2015-09-02T15:15:52","slug":"mussels-with-pesto-and-white-wine","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2015\/09\/mussels-with-pesto-and-white-wine\/","title":{"rendered":"Mussels with Pesto and White Wine"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2015\/09\/mussels-with-pesto-and-white-wine\/mussels_wine_sauce_cultivar_pic\/\" rel=\"attachment wp-att-17167\"><img loading=\"lazy\" class=\"aligncenter wp-image-17167 size-full\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2015\/08\/mussels_wine_sauce_cultivar_pic-e1440538811335.jpg\" alt=\"Mussels with 2014 Cultivar Rutherford Sauvignon Blanc\" width=\"3456\" height=\"5184\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/08\/mussels_wine_sauce_cultivar_pic-e1440538811335.jpg 3456w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/08\/mussels_wine_sauce_cultivar_pic-e1440538811335-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/08\/mussels_wine_sauce_cultivar_pic-e1440538811335-683x1024.jpg 683w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/08\/mussels_wine_sauce_cultivar_pic-e1440538811335-666x999.jpg 666w\" sizes=\"(max-width: 3456px) 100vw, 3456px\" \/><\/a><\/p>\n<p>I went to the\u00a0<a href=\"http:\/\/www.cultivarwine.com\/product\/2014-Cultivar-Rutherford-Sauvignon-blanc\" target=\"_blank\">2014 Cultivar Rutherford\u00a0Sauvignon Blanc<\/a>\u00a0 immediately\u00a0because I will admit up front, I&#8217;m not a huge sauvignon blanc fan\u00a0so I was curious about what this wine was going to be like. \u00a0Sauv Blancs that I&#8217;ve had in the past have been really tart with some strong grapefruit flavors,\u00a0which are off-putting flavors for me.<\/p>\n<p>The 2014 Rutherford is not even close to tasting that way. In fact, this wine blew me away and has made me rethink Sauv Blancs, willing to give them more of a chance. \u00a0This wine has some deep and complex characteristics to it. \u00a0The oak shines through but doesn&#8217;t over power. \u00a0There is some light citrus notes but they are mellow and smooth. This is a great wine for sipping and savoring.<\/p>\n<p>To balance out the oak I thought this wine would be great paired with some steamed mussels. I added some pesto and sun dried tomatoes for some added depth. \u00a0The slight salty\u00a0nuttiness of the pesto enhanced the richness of the wine.<\/p>\n<p>This meal looks fancy but comes together in about 15 minutes. \u00a0Quick and delicious!<\/p>\n<blockquote><p><strong>Andrea&#8217;s Mussels with Pesto and White Wine<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/foodembrace.com\/2013\/06\/kale-and-walnut-pesto\/\" target=\"_blank\">I used this recipe for pesto<\/a>. You can sub in spinach for kale if you like.<\/li>\n<li>2lbs of Fresh PEI Mussels, cleaned<\/li>\n<li>1\/4C Chicken Stock<\/li>\n<li>1\/4C White Wine<\/li>\n<li>1\/4C Pesto<\/li>\n<li>1\/2C Chopped Sun Dried Tomatoes<\/li>\n<li>2TBSP Olive Oil for cooking<\/li>\n<\/ul>\n<p>In a large high sided saut\u00e9 pan, heat the olive oil over medium heat. \u00a0Add in the pesto, stock, wine, and tomatoes. Gently stir then add in the mussels. \u00a0Cover and allow the mussels to steam until they open and are cooked. \u00a0About 10 minutes.<\/p>\n<p>Remove from heat and serve with crusty bread. \u00a0Garnish with parsley and additional parmesan if desired.<\/p><\/blockquote>\n<p>I also sliced up a baguette and spread some of the pesto on the slices. \u00a0Baked at 400 for about 10 minutes until the slices of bread were crispy and the pesto had become bubbly.<\/p>\n<p>The wine worked beautifully with this dish! \u00a0The slight sweet brininess of the mussels combined with the rich and oaky wine made for a fantastic date night dinner.<\/p>\n<p>If you&#8217;re interested in trying out <a href=\"http:\/\/www.cultivarwine.com\/\" target=\"_blank\">Cultivar Wine<\/a>, as a reader of Food Embrace, you will be\u00a0given 10% off your order. \u00a0Use the code, <em>FoodEmbrace<\/em> at checkout.<\/p>\n<p><em>I am part of the Cultivar Wine Bloggers Club and receive some bottles of wine quarterly to sample and pair with recipes and foods. \u00a0This time I decided to pair the 2014 Cultivar Rutherford Sauvignon Blanc with fresh PEI mussels.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><em>Disclaimer:\u00a0I\u2019m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product or experience. All opinions and recipes presented are my own.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; I went to the\u00a02014 Cultivar Rutherford\u00a0Sauvignon Blanc\u00a0 immediately\u00a0because I will admit up front, I&#8217;m not a huge sauvignon blanc fan\u00a0so I was curious about what this wine was going to be like. \u00a0Sauv Blancs that I&#8217;ve had in the past have been really tart with some strong grapefruit flavors,\u00a0which are off-putting flavors for me. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,33],"tags":[42,115],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4sS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17166"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=17166"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17166\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=17166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=17166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=17166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}