Mussels pair excellently with dry white wines, emphasizing the importance of selecting unoaked options. These wines, like pinot grigio or unoaked chardonnay, provide a crisp profile that complements the natural sweetness and salinity of mussels. Cooking wines often lack quality and flavor potency, making it crucial to choose a wine one enjoys drinking. Roberta Muir explains that the core flavor notes of a wine become prominent when heated, meaning a balanced, non-dominant wine is essential for a successful dish.
"Most mussel dishes call for a dry white wine such as an unoaked chardonnay, pinot grigio, or riesling. Any dry white wine without a particularly dominant flavor will work well."
"The best wine for cooking is always one you're prepared to drink - if it's not good enough to drink, it's not good enough to cook with."
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