Mussels with Guajillo Sauce

If you enjoy food with a little kick, here is a spicy twist on a classic steamed mussels recipe from Agave restaurant in Atlanta found in the Atlanta Journal-Constitution. It is similar to the traditional recipes that generally call for a combination of garlic and fresh herbs, but the punch is in the sauce, which is made from dried guajillo chiles, typically used in Mexican cuisine. If you have not cooked with guajillo chiles before, you can generally find them in the Latin section of the grocery store.

When it comes to matching the classic steamed shellfish dishes, we usually recommend the textbook match like a crisp, dry Chablis. However, the chiles add a spicy element, and combined with the zesty lime juice, this dish is better handled by a Chenin Blanc from California or a Vouvray from the Loire Valley of France (which also happens to be made from the Chenin Blanc grape). The California Chenin Blanc is typically more fruit forward. If you go the French route, be advised that there are different styles of Vouvray. Ask your wine merchant to suggest a “dry” Vouvray, which is only a tad sweet, or consider an “off dry” Vouvray which is a bit sweeter, and absolutely food friendly. Check out this recipe by visiting www.ajc.com.

--Felicia M. Sherbert