1. Spritzer

    Half white + half sparkling water

    Over ice with a slice of lemon. A lighter glass for a hot day. Adults 21+.

  2. Pan sauce

    ½ cup white + juice of ½ lemon

    Bubble it down in the pan after the chicken, then swirl in a little butter.

  3. Freeze leftovers

    Ice cube tray

    Freeze the last of the bottle in cubes, ready to drop into sauces.

White wine mussels

Recipe · Made with white wine

White wine mussels

Serves 2 as a main25 minutesEasy

Method

  1. 1Rinse the mussels in cold water and pull off any beards. Throw away any with broken shells, or open ones that don't close when tapped.
  2. 2Melt the butter in a large pot and cook the shallots and garlic gently for 3 minutes.
  3. 3Pour in the wine, bring it to a boil, add the mussels and cover. Cook for 5 to 6 minutes, shaking the pot, until they open.
  4. 4Throw away any that stay closed. Stir in the parsley and lemon juice and serve in bowls with the juices and crusty bread. Adults 21+.

  • Crisp or creamy

    Sauvignon blanc and pinot grigio are crisp. Chardonnay, especially oaked, is rich and creamy.

  • Dry or sweet

    Most whites are dry. Riesling and moscato can be sweet, so look for "dry" on the label if you want it.

  • Cold, not icy

    Serve it around 45 to 50°F. Too cold and you lose the flavor, so take it out 10 minutes early.