Lobster and Mussels Pappardelle with Wente Vineyards Riva Ranch Chardonnay
Savor the blend of Lobster and Mussels Pappardelle, perfectly complemented by the velvety Wente Vineyards Riva Ranch Chardonnay. Dive into the delicious harmony of succulent seafood, perfectly cooked pasta, and the rich notes of Chardonnay.
2/3 C Wente Vineyards Riva Ranch Chardonnay
12 oz. Pappardelle
4 Lobster tails
1 lb Mussels
1 shallot minced
4 cloves garlic minced
4 sprigs tarragon chopped
6-10 basil leaves thinly sliced
12 oz. Cherry tomatoes halved
1 Tbsp lemon
1 tsp red pepper flakes
4 Tbsp butter
2 Tbsp olive oil Salt to taste
Bring a large pot of salted water to a boil.
In a large skillet over medium-low heat, add olive oil and 3 tablespoons of butter. Cook finely chopped shallot and minced garlic until fragrant (2-3 minutes).
Sprinkle in red pepper flakes, tarragon, and fresh basil. Add lobster tail meat to the skillet and stir occasionally. Sauté for 4-5 minutes or until the lobster becomes opaque.
Squeeze in lemon juice. Remove the cooked lobster and set it aside.
Add tomatoes to the skillet and season with salt to taste. Add mussels to the skillet. Pour Wente Vineyards Chardonnay over the mussels and cover the skillet. Simmer for 5-7 minutes or until the mussels are fully opened. Discard any mussels that do not open. Take the opened mussels out of the pan and set them aside.
Add cooked pasta, pasta water and a Tbsp of butter. Add parsley, lobster and mussels back into pan. Toss. Serve with a drizzle of olive oil and crushed red pepper flakes. Serve & enjoy!