Eddie Lyons gave us this recipe that was a favorite dish on his menu when he was the chef at the Galisteo Inn. It was inspired from the mussels he used to eat at the beach every day when he was staying in San Sebastian, Spain.
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Beverage pairing: Spy Valley Sauvignon Blanc, New Zealand. When a recipe calls for a “dry but fruity white wine,” as this one does, it’s a good bet the wine will also work with the dish. Such is the case for this New Zealand Sauvignon Blanc, which is bright, stony, and full of life. It will enhance the mussels without stealing the show.
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