Mussels are rich in umami, much like mushrooms. Moules marinière is a classic dish from the Benelux countries. It pairs best with citrusy and acidic sparkling and white wines.
Good options include, for example, Sauvignon Blanc (Parés Baltà Cosmic), Chardonnay (Louis Jadot Chablis), and dry white wines from the Alsace region (Wolfberger Riesling). Sparkling wine also works well—try Wolfberger Crémant d’Alsace, which is made from Pinot Blanc.
