A lively white wine with crisp acidity fits the bill with these mussels. Sauvignon blanc is always a good bet and it is widely available across the price spectrum. Sauvignon blanc is the grape varietal used in wines from the Sancerre and Pouilly-Fume appellations in France’s Loire Valley. New Zealand and California also produce many good “sauv blancs.” These wines will be dry and can have hints of apple, citrus, or gooseberry.
For something a bit more unusual, look for Muscadet, also from the Loire. Made from the melon de Bourgogne grape, Muscadet has a slightly briny quality that makes it perfect with shellfish.
There’s one more good match for mussels that must be mentioned: unoaked Chardonnay. From northern Burgundy, Chablis is the most classic bottling of unoaked Chardonnay, though it can be pricey. Look for good options from California and Australia as well, which are sometimes marketed as “naked Chardonnay.” The absence of oak results in a vibrant wine quite distinct from what most drinkers have come to think, perhaps dismissively, as Chardonnay. Cheers!