Two Seafood Recipes with White Wine
I decided to open the second bottle of 2004 Bramblewood Sauvignon Blanc. Again, it was palatable but not great by any means, so I decided not to drink it but to cook with it. (This also bumps up the Direct Wines score to 2-3.) Of course, this sort of thing depends on your tolerance for the flavor imparted by the wine and depends on your budget. Some, like Darcy have no problem cooking with Johnnie Walker Blue Label. I, on the other hand, wouldn’t be able to get the $200+ price tag out of my mind.
If you watch the Food Network regularly, you probably know that you should only cook with wines you can drink. Believe me. I’ve tried cooking wine, and the food ends up tasting horrible. I once threw away a whole batch of drunken chicken after a cooking wine fiasco. Instead, go with a cheap wine that tastes OK and try out these two seafood recipes that are of my own creation! If I’d been thinking straight, I would’ve taken pictures of the finished dishes. However, I suppose hunger was killing logic at the time. Also, keep in mind that the proportions don’t need to be exact. In fact, I usually guesstimate.
Steamed Mussels in White Wine Sauce
- 24 Mussels
- 1 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 1 Yellow Onion
- 2 Cloves Garlic
- 1 Cup Dry White Wine
- Parsley
- Salt
- Black Pepper
First, clean the mussels carefully, making sure there’s no nasty stuff on the outside. I like to buy them in the netted bags at the grocery store, which makes like convenient. Throw away any mussels that are cracked or open.
Chop the onions into half-rings, finely chop the garlic, and roughly chop the parsley. Melt the butter in a large pot over medium heat. Then, add the olive oil. Next, toss in the onions (shallots also work well). Cook the onions until soft, stirring occasionally. Next, add the garlic and quickly stir everything. Then, throw in the mussels and pour the white wine on top. Cover with lid and turn the heat up to high. Cook until the mussels open (which only takes may 5 minutes or so). Throw the parsley on top with salt and freshly cracked black pepper and toss the mussels a bit. Pull the mussels out with a strainer and pour the soup on top. It goes great with toasted bread, risotto, or something else starchy. Pair with a white wine or light ale.
Poached Salmon with Wasabi and Black Pepper
- 1 Filet Red or Pink Salmon
- 2 Cups White Wine
- 2 Cups Water
- Wasabi Powder
- Black Pepper
If necessary, remove scales from the fish. I personally don’t like eating the skin, so I don’t bother. Then, heat 2 cups white wine and 2 cups water (add more water if necessary to cover the fish completely) over medium heat. You want the liquid to just about to boil but not quite. Just don’t let it boil! Once the liquid’s hot enough, add the salmon, cover, and cook for about 10-15 minutes. The amount of time will depend on the thickness of the filet. When done, the fish will flake easily. Carefully remove the salmon from the poaching liquid. Then, sprinkle with wasabi powder and freshly cracked black pepper to taste. Spread the wasabi powder a bit with a knife to make it even coated. It should become a thin paste upon contact with the liquid residue. Serve with a side of plain rice or risotto. Pair with a dry white wine.
This stores well in the fridge and can be reheated in the microwave. If you find that you didn’t cook the fish well enough, then zap it in the microwave for a few minutes. Sometimes, the cooked outside can be deceiving.
