This recipe was submitted courtesy Paul Roberts of Hollister & Brace in Santa Barbara. Thank you, Paul!
2 tablespoons salted butter
5 cloves fresh garlic, minced
2 lbs mussels, cleaned & debearded
Zest of 1 lemon
1 cup Jasmine Vineyards red seedless grapes (halved and whole) + bunch grapes
2 cups dry white wine
1 cup chopped parsley
Pepper, to taste
French bread (store-bought)
Preheat oven to 350º. Wrap whole baguette in tin foil and put in heated oven for 10-15 minutes.
Melt butter in a large soup pot over medium heat. Add garlic and sizzle for 30 seconds, without letting it brown. Season with pepper and lemon zest, stirring for about 1 minute. Add wine and pepper, bring to a boil. Stir in mussels and cover for 2 minutes, continuing to boil (shells will begin to open). Stir in parsley and grapes. Cover and steam for 2 more minutes, or until all shells are open. Decorate with large grape bunch and serve with French bread.