Steamed Mussels

• The simplest method of cooking mussels is to steam them in white wine and chicken broth with a handful of fresh herbs such as parsley and thyme. Sunset Magazine pairs simply steamed mussels with a glass of Pinot Gris, as the flavor profile of the wine balances out the sweet and salty aspects of the mussels. Grace Parisi of Food & Wine Magazine suggests pairing mussels that have been steamed in Sauvignon Blanc with a glass of the same light, citrus-tinged wine.

Mussels in Cream Sauces

• Coconut-milk based sauces showcase mussels, especially when Thai spices and chilies are added. The result is a spicy, sweet and savory dish that requires a slightly fruitier wine. Richard Kinssies of the Seattle Post-Intelligencer suggests pairing spicy, sweet Thai mussel dishes with a Chardonnay or a Viognier wine. If serving a classic French moules a la crème (mussels in cream sauce), Julia Child recommends pairing the dish with a white Burgundy or Cotes du Rhone wine.

Mussels in Tomato Sauces

• Tomato-based sauces hearken back to the Mediterranean regions of Europe, where tomatoes, onion and garlic frequently accompanied the catch of the day in fishing villages. Marisol Bueno, a Spanish vintner from the port town of Galicia, pairs a white Albarino wine with mussels cooked in a spicy tomato-based broth. For their steamed mussels with a tomato-garlic broth, Food & Wine magazine proposes pairing the dish with a Rosé wine.

Other Mussel Preparations

• The experts at Snooth.com, a wine enthusiast website, recommend pairing Riesling or Sauvignon Blanc with beer-battered fried mussels. Dry sparkling wines, like Brut Champagne, also complement fried mussels as they enhance the notes of saltiness found in mussel meat. If preparing mussels as part of a starchy dish, like New York Time’s food writer Florence Fabricant’s seafood risotto, partner the mussels with a Chablis.