Pairing ONE Riesling with Mussels, Apples, and Cider

Riesling and mussels is a pairing that goes back a long way, and apple cider in the broth is what locks the ONE Riesling into the dish.

ONE Riesling, released in November of 2024, is a bright, slightly off-dry, single-vineyard Riesling from the Yakima Valley. The wine carries lime, green apple, and white blossoms on the nose, with a crisp, mineral backbone underneath. Those characteristics complement the briny freshness of mussels and the subtle sweetness of the apples and cider broth almost perfectly. The wine's zippy acidity cuts through the butter, balances the richness of the dish, and amplifies its delicate layers.

Below is a recipe inspired by the New York Times version that originally accompanied this pairing on our legacy site. We have written our own house version of the dish for our tasting rooms.

Mussels with Apples and Cider

Recipe inspired by the original New York Times pairing notes and adapted for the Brian Carter Cellars tasting rooms. A printable card is available at the tasting room.

Serves 4 as an entrée or 6 as a first course.

Ingredients

• 4 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium leek, white and light green parts only, halved and thinly sliced
• 2 shallots, finely diced
• 3 garlic cloves, thinly sliced
• 1 medium tart apple (Granny Smith or similar), peeled, cored, and diced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup hard apple cider (dry, not sweet)
• 1/2 cup ONE Riesling or other dry Riesling
• 1/3 cup crème fraîche
• 2 tablespoons whole-grain mustard
• Juice of 1/2 lemon
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper
• Crusty baguette, for serving

Method

1. Prep the mussels. Discard any mussels that are open and do not close when tapped, and any with cracked shells. Rinse the rest under cold water and keep in a cool spot until you are ready to cook.
2. Build the base. In a large heavy pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the leek, shallots, and a pinch of salt. Cook, stirring occasionally, until soft but not browned, about 6 minutes.
3. Add aromatics. Stir in the garlic, diced apple, thyme, and bay leaf. Cook another 2 minutes, until fragrant.
4. Deglaze with cider and wine. Pour in the hard cider and the Riesling. Bring to a vigorous simmer.
5. Steam the mussels. Add the mussels to the pot. Cover tightly. Cook over high heat, shaking the pot occasionally, for 4 to 6 minutes, until the mussels have opened. Discard any mussels that did not open.
6. Finish the broth. With a slotted spoon or spider, transfer the mussels to a warm serving bowl. Cover loosely with foil. To the broth in the pot, whisk in the crème fraîche and mustard until smooth. Bring back to a gentle simmer for 1 minute. Stir in the lemon juice. Taste and season with salt and pepper.
7. Plate. Pour the broth over the mussels. Scatter with parsley and chives. Discard the bay leaf and thyme sprig if you find them.
8. Serve immediately with crusty bread on the side.

Tasting Notes for ONE Riesling

The current vintage of ONE Riesling is a 100 percent single-vineyard Riesling from the Yakima Valley. The aromatic profile is lime, green apple, and white blossom, with a mineral edge running underneath. There is a touch of natural sweetness on the entry that the bright acidity carries off the palate, leaving the finish clean and dry.

Serve well chilled, around 45 to 48 degrees Fahrenheit, in a small white wine glass. The cold temperature heightens the Riesling's freshness and matches the dish's energy.

When the broth at the bottom of the bowl is the only thing left, finish it with the last of the wine.

Shop ONE Riesling →