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Tuscan Mussels

Tuscan Mussels

Chef Bill Gideon

Gideons, www.gideonsrestaurant.com, North Adams, MA


  • 14 Prince Edward Island Mussels
  • 1 Tbsp minced fresh garlic
  • 1 Tsp minced fresh shallots (onion can be substituted)
  • 3 Tbsp capers
  • ¼ cup small diced fresh plum tomatoes
  • 1/3 cup fresh basil thinly sliced
  • 1/8 Tsp crushed red chili flakes
  • 3 Tbsp unsalted butter
  • 1 cup white wine
  • 2 Tbsp extra virgin olive oil
  • 1 piece grilled Mediterranean bread


Using a medium sized sauté pan, add the olive oil and get the pan almost smoking hot.
Add all of the first eight ingredients to the pan and toss briskly about 5-7 seconds.
Add the white wine and the butter and cover the pan keeping the flame on high. The mussels will open within about 30-45 seconds and the sauce will thicken automatically.
Pour the mussels into a bowl and garnish with the grilled bread.


Recommended wine/beer for Tuscan Mussels:

Camontini Pinot Grigio [Trentino, Northern Italy]

It seems perfectly appropriate to match these two Italian-inspired dishes with one of Italy's signature white wines. The fact that these recipes did not originate in Northern Italy should not preclude their pairing with a wine from the Trentino.. Camontini's Pinot Grigio may have been born and nurtured in the Trentino region of northern Italy, but its flavor profile allows it to be adopted universally wherever Italian cuisine demands a dry white wine. The soul of the wine is what is truly important and that soul is as ancient as Rome's forum and Venice's canals or as modern as Roberto Benigni's films and Versace's couture!