These cold months are a great time to take advantage of the mounds of oysters, clams and mussels glistening in the seafood cases. And here’s a quick, flavorful fix for mussels — the brightness of fresh ginger and soy will wake up your tastebuds, and the whole thing can be put together in about 10 minutes. Enjoy!

Mussels with Ginger & Soy
Make as few or as many as you like — this is more technique than exact recipe!

Place about two dozen scrubbed (debearded, if necessary) mussels in a large pot and top with about 2 Tablespoons each soy sauce and sweet Sherry, 1 Tablespoon each sesame oil and freshly grated ginger, 1 green onion cut into long shreds, and a grinding of black pepper. Place over medium heat and steam, partially covered, until mussels are just opened. Give the pot a couple of shakes along the way. Pour the entire contents of the pot into a bowl and enjoy. (For a more substantial dish, you could serve the mussels over a mound of brown or white rice…)

Wine Pairing: Sauvignon Blanc is a fresh, vibrant match — here are three I’ve enjoyed lately, all $20 or less:

Dashwood 2009 Sauvignon Blanc Marlborough ($11). Smooth and fresh, with juicy green apple, tropical melon and lemon-lime citrus notes that linger on the bright finish. Ready to drink now. Locate this wine online or in your area. (2010-11-05)

Kendall-Jackson 2009 Sauvignon Blanc Mendocino-Lake Counties Grand Reserve ($20). Loads of aromatic grapefruit character up front, smoothing out on the finish and picking up touches of fig and ripe pineapple, along with light grassy notes. Ready to drink now. Locate this wine online or in your area.

Los Vascos 2009 Sauvignon Blanc Casablanca Valley ($13). Bright and pretty, on the racy side, with fresh tangerine, lemon zest, mineral and light herbal notes mingling through the refreshing finish. Ready to drink now. Locate this wine online or in your area.