For the first time in God knows how long, we had a night off! We got to spend the entire evening in the flat and chill out so we decided to cook up one of our favourite meals and open a bottle of wine.
The wine of choice was Château La Gordonne 2015 from Provence.
The food of choice was my Spaghetti Bolognaise.
It’s not a proper Italian dish, it’s my spin on it and we both really enjoy it. It’s pretty quick to cook too which means more time chilling out!
The wine is bright pink wine showing slight notes of raspberry and redcurrant that seduces with an elegance and freshness from the nose to the palate. It went really well with spag bol as it was light and easy to drink.
But rumour has it that the wine goes even better with Curried Mussels, something I shall be making up for Mike and my dad as they love mussels! But I’m going to share the recipe here in case you guys want to give it try too…
Preparation time – 5 min / Cooking time 25 min
Serves – 4
Melt the butter with the olive oil in a saucepan over a high flame, then add the rest of the curry sauce ingredients, season, cover, lower the heat and simmer for 20 min.
Just before serving, add the cleaned, drained mussels to the pot.
Cover again and heat over a high flame for 5 minutes until the mussels open.
Stir and serve hot.