'07 Knapp Finger Lakes Riesling

[Innkeeper]

Ditto again. This time we used the same wild caught U.S.A. mussels as before. Unlike the farm raised from P.E.I. these have to be debearded, but what the hay at $2.50 a pound who cares.

Our steaming fluid and dipping broth this time was Dry Vermouth, Veggie stock, ground celery seed, granulated onion & garlic, and pepper corns. We strained the stock after steaming mussels and dipped the mussel meat and accompanying rolls in this liquid while sipping on the Riesling. Yum!