Pairing Spotlight: Moules Marinières / Muscadet



Moules Marinières — we were feeling decadent so added some cream to the broth before serving. Made bread à la Tartine to accompany. We let mussels soak in flour/water for an hour — meat was clean and plump. (Recipe).


Martin-Luneau Muscadet de Sèvre et Maine “Cuvée Deux Roches” 2010 — delicious, dry, refreshing; notes of grape skin and lime rind; more roundness to back up minerality / acidity than remembered; very nice (More about this wine.)