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Estancia Recipe

Mussels & Clams


  • 2 Tbsp olive oil
  • 2 large cloves garlic, finely chopped
  • 3 cups mussels, rinsed with beards removed
  • 3 cups clams, e.g. Manila or littleneck, rinsed
  • 1 cup Estancia Sauvignon Blanc wine
  • 1½ Tbsp butter
  • 1 large bunch parsley, leaves only, chopped
  • Kosher salt
  • Freshly ground pepper
  • Rustic bread, sliced


    Heat the olive oil in a large, heavy-based pot or saucepan set over moderate heat until hot. Add the garlic and sauté for 30-45 seconds, stirring, until lightly colored. Add the mussels, clams, and wine. Cover with a lid and cook until the mussels and clams have steamed open, about 3-4 minutes; discard any that did not open. Add the butter and continue to cook over a slightly reduced heat until the butter has melted, about 1 minute. Stir and toss to coat the mussels and clams in the buttery cooking juices. Sprinkle the chopped parsley over mussels and clams and season to taste with salt and freshly ground pepper before serving immediately with bread slices to soak up cooking juices.

Pair with:
Estancia Monterey County Sauvignon Blanc