King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• ½ cup capers
• 1 cup artichoke hearts
• ¼ cup minced garlic
• ¼ cup butter
• 1/3 cup fresh diced tomatoes
• 10 prawns
• 8 mussels
• ¾ cup KE Pinot Gris
• 5-6 basil leaves (julienne)
• 3-4 T olive oil

Preparation

• Start with a hot pan, add olive oil and the minced garlic
• Cook for a couple of seconds, and add the prawns
• Salt and pepper the prawns, and cook for 1 min
• Deglaze the pan with the wine, add the capers, artichoke hearts & mussles
• When the mussels open, add the butter and cook down until the sauce
  thickens
• Garnish with fresh basil and fresh tomatoes
• Bon Appetite