Vinho Verde is not a grape varietal. The name literally means “green wine,” but translates as “young wine”, as opposed to mature wine. It may be red, white or rosé, and it is meant to be consumed within a year of bottling. In its early years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle.
Wikipedia – http://en.wikipedia.org/wiki/Vinho_Verde
This is one of my favorite wines… although I am very biases… I am Portuguese, born and raised, and currently living out of the Country… mixing all of this… I identify this wine as part of my roots and I miss food related items, so makes me even more biases! just a note…
I am currently living in Phoenix, AZ, 5,422 mi (8725.86 kms) from home… and the Portuguese community is very little so it hard to find a lot of the common items like Dry Salted Cod Fish, sausages or pastries… and for any Mediterranean country food is a very important part of its culture.
I got my hands on some good-looking mussels the other day… so I decided to make them as an appetizer for Saturday night dinner. I also decided that would be a great occasion to open that special bottle of Green Wine that we always have in our refrigerator… This gave me the idea of using the Green Wine in the sauce instead of white wine… like my Grandma says…”One for the pot and one for the Cook!” It was a very tasty experiment…!
Mussels with Green Wine Sauce
Makes 2 servings
- 1 lbs of Mussels (as fresh as you can get it)
- 1 small white or yellow onion
- 3 cloves of garlic
- 2 table-spoon of Olive Oil
- 2 cups of Green wine
- 1/2 bunch of fresh parsley or 1 table-spoon of dry parsley
- salt and pepper to taste
- for garish: Green onions finely chopped and red pepper flakes (optional)
- Bread to soak up the juices!
- Add cold water and a salt to bowl and transfer the mussels into this salty water.
- Change water several times until so sand if found on the bottom of the bowl.
- To a wide size pot (I use my cast iron 6-Qt size pan) add the olive oil and warm up in medium heat.
- Peel and cut in small size pieces the garlic and add them to the pan
- Peel and cube the onion and add to the pan
- Let the garlic and the onion cook for about 5 minutes until the onion is translucent
- In the meantime, rinse the mussels very well under running water and add them to the pan
- Finally add the wine and the parsley, mix well and let it cook in low-medium heat for 10 minutes or until all (or the majority) of the mussels are open – PLEASE do not eat the mussels that do not open
- Transfer the mussels and the broth into a serving plate and garnish with finely chopped green onions and red pepper flakes
- Correct salt and pepper if needed
- Serve with the bread and a glass of cold Green Wine! Enjoy!