Mussels or Clams in a Wine Broth

The classic French preparation of mussels being steamed in shallot-wine broth and served with fries calls for either a dry, minerally white like muscadet to enhance the taste of the sea, or a decadent chardonnay to enrich the mussels. Clams are similar in taste and texture and can be used a well.

VALUE: 2008 Maison Henri Poiron et Fils Domaine du Manoir Muscadet de Sèvre-et-Maine (France, $13) Delicious grapefruit and mineral notes.

2008 Domaine de la Pépière Muscadet Sèvre-et-Maine Sur Lie (France, $14) Lively minerality and citrus flavors.

2008 Tablas Creek Vineyard Antithesis Chardonnay (California, $35) Rich with bold aromas of pears and creamy vanilla (pictured)

View Recipe: Smoky Mussels and Clams with White Wine Broth