Ingredients
Directions
Scrape and wash the mussels. Peel the shallots and place in a saucepan with the well-rinsed mussels, salt and pepper and a cup of water. Place on the heat, and when the liquid is about to boil, add the amontillado. Cook for 5 minutes, shaking the pan vigorously. When the mussels open, remove them from the pan and set aside (any unopened ones should be discarded, since this is a sign that they are bad and should not be eaten). Make beurre manié by working the flour into the butter and add this bit by bit to the pan. Stir and allow to cook for a few minutes, then add the cream and check the seasoning. Having removed their upper shells, place the mussels in a serving dish, sieve the sauce and pour it over them. Serve hot.
serving and consuming
Pairing Fino with food
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Fino fast facts
Analytic data
- Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
- Sugar < 5 gr. / litre (usually < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Recipes and Pairings
Meet the maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
Bodegas Tradición ,...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Sherry News
