Champagne and Mussels

I, unfortunately, was not blessed with being able to sit and cook for longer than ten minutes before getting bored and burning something. Thankfully, my husband is an amazing cook and actually enjoys it. Last night we decided to pair champagne with mussels. If you can remember only a few things about pairing food with wine, remember these two rules:

  1. Serve the wine that you cook with (granted, you probably don't want to serve the same shitty wine you used to make your sauce so buy a tastier version of the wine to serve your guests)
  2. Champagne pairs with pretty much anything salty (yes, I've enjoyed a glass of champagne with a handful of sunflower seeds and it was amazing)

Here are the recipes, enjoy!

Cherry Vodka and Champagne


  • 1 cordial cherry
  • 1.5 oz Effen Black Cherry vodka
  • 4 oz champagne


Drop the cherry into the champagne flute. Measure 1.5 oz of cherry vodka and pour over the cherry. Fill the rest of the glass with champagne, we used Korbel Extra Dry. If you'd like the drink to be a little sweeter, try adding a few drops of cherry juice into the glass.

Champagne Mussels


  • 1/4 cup butter
  • 1 shallot
  • 3 cloves of garlic
  • 1 1/2 cups champagne (or sparkling wine)
  • 1/2 cup whipping cream
  • 2 lbs of mussels


Melt the butter in a large saucepan on medium-high heat. Cut the shallot and garlic into small pieces and add to the butter in the saucepan. Simmer the shallot and garlic in the saucepan for 3 - 4 minutes, stirring occasionally. Add the champagne and whipping cream to the saucepan and boil for about 10 minutes until the sauce thickens. Add the mussels and cook for about 5 minutes until all the mussels open, discard any mussels that do not open. Serve mussels in a bowl with the sauce and some toasted bread for dipping.

We will be serving each of these for Christmas this year. You might even find me in the corner drinking the champagne sauce it's that good, don't judge me until you try it!



By Tannins and Tatas
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