Lambert Bridge Winery

3 lbs mussels, scrubbed and beards removed
4 T butter
2 t shallot, minced
3 t garlic, minced
1 C Lambert Bridge Chardonnay
¼ C chopped parsley
Salt to taste

In a pot large enough to fit all the mussels, melt butter. Sauté shallots until translucent. When they are almost done add the garlic and stir in the mussels. Pour in Chardonnay, place lid on top of the pot and cook until the mussels open. Stir in parsley and serve with grilled bread and Lambert Bridge Chardonnay.

Grilled Bread
1 baguette
1 clove garlic, cut in half
olive oil

Slice baguettes and make them as long as possible. Brush with olive oil and rub with garlic. Place on preheated grill, and cook until the bread starts to brown.

Serves 2 as an entree