Mussels with Speck, Lemon and Oregano
Ethan Stowell loves mussels all year round, but he's particularly fond of the plump summer ones from Washington's Puget Sound. "I often grab a couple handfuls of mussels at the end of the night and cook them at home for a late-night snack," he says. Here he flavors the briny mussels with lemon juice, fresh herbs and speck, the salty cured ham. More Mussels Recipes
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Warm, crusty bread.
Stowell's briny, citrusy mussels are made for crisp white wines like Sauvignon Blanc or its Spanish alternative, Verdejo, which grows primarily in the western region of the country known as Rueda. Verdejo tends to have Sauvignon Blanc's grapefruity zip without the sharp bell pepper notes that sometimes characterize it.