Mussels in cream

Mussels in cream

Assuming mussels steamed with white wine, shallots and garlic, then finished with cream.

Cream turns a sharp, briny pot of mussels into a rich one, so the wine needs body and texture as well as the acid to cut the fat. Oak and tannin both turn metallic against mussels.

Pairs Perfectly

Chenin Blanc, dry, Vouvray, Loire, France. It has the acid to cut the cream and the body to match it, with a quince and honey note that suits the sweet mussel flesh.

Pairs Well

Godello, Valdeorras, Galicia, Spain. Citrus acid and a creamy texture from time on its lees carry the sauce, and mussels are a staple of the same region.

Chardonnay, unoaked, Chile or southern France. Rounder and riper, with no oak to clash, it matches the cream at a modest price and is easy to find.

Worth Seeking Out

Savagnin from the Jura, France, in its fresh, topped up style. Green apple, lemon and a nutty edge sit well with cream and shellfish.

Avoid

Oaked Chardonnay and any red. Very light, lean whites, which the cream makes taste thin.

Failing That

A Verdejo, Rueda.

If All Else Fails

Albariño, Rías Baixas.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.