What are the main ingredients in Rosé-steamed Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Rosé-steamed Mussels?

Calories: 737, Carbs: 89 grams, Fat: grams, Protein: 40.5 grams, Sugar: 8.8 grams, Salt: 1043 grams

How do I prepare Rosé-steamed Mussels?

SQUID INK TAGLIATELLE: While the mussels are simmering, bring a pot of salted water to boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion. Toss through some oil to prevent sticking. BLISTER THE TOMS: Place a pan over a medium heat with a drizzle of oil. When hot, add the halved tomatoes and fry for 3-4 minutes until blistered and charred, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning. MUSSELS + ROSÉ = DINNER TIME!: Bowl up a generous helping of the squid ink pasta, mussels, and the Rosé sauce. Top with the blistered baby tomatoes. Sprinkle over the chopped dill. Well done, Chef! YES WAY ROSÉ!: Boil a kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 200ml of boiling water. Mix until fully combined. Add the Rosé and the mussels. Pop on the lid and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Season to taste.

What should be prepared from my kitchen to make Rosé-steamed Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Rosé-steamed Mussels

Name: Rosé-steamed Mussels
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

Mussels are steamed in a luxurious Rosé sauce made of onion, vegetable stock, garlic, and of course the soft pink Rosé. It is served over beautiful charcoal-coloured squid ink pasta, with blistered baby tomatoes and fresh dill. A truly unforgettable dinner!

Rosé-steamed Mussels

with squid ink pasta & fresh dill

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomato Medley
Fresh Dill
Garlic Clove
Garlic Cloves
Mussels
Onion
Onions
Rosé Wine
Squid Ink Tagliatelle
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

YES WAY ROSÉ!
Boil a kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 100ml of boiling water. Mix until fully combined. Add the Rosé and the mussels. Pop on the lid and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Season to taste.
SQUID INK TAGLIATELLE
While the mussels are simmering, bring a pot of salted water to boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion. Toss through some oil to prevent sticking.
BLISTER THE TOMS
Place a pan over a medium heat with a drizzle of oil. When hot, add the halved tomatoes and fry for 3-4 minutes until blistered and charred, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning.
MUSSELS + ROSÉ = DINNER TIME!
Bowl up a generous helping of the squid ink pasta, mussels, and the Rosé sauce. Top with the blistered baby tomatoes. Sprinkle over the chopped dill. Well done, Chef!

Onion - 1
Garlic Clove - 1
Vegetable Stock - 5ml
Rosé Wine - 50ml
Mussels - 200g
Squid Ink Tagliatelle - 125g
Baby Tomato Medley - 80g
Fresh Dill - 4g

Download the Recipe

Serves 2

YES WAY ROSÉ!
Boil a kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 200ml of boiling water. Mix until fully combined. Add the Rosé and the mussels. Pop on the lid and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Season to taste.
SQUID INK TAGLIATELLE
While the mussels are simmering, bring a pot of salted water to boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion. Toss through some oil to prevent sticking.
BLISTER THE TOMS
Place a pan over a medium heat with a drizzle of oil. When hot, add the halved tomatoes and fry for 3-4 minutes until blistered and charred, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning.
MUSSELS + ROSÉ = DINNER TIME!
Bowl up a generous helping of the squid ink pasta, mussels, and the Rosé sauce. Top with the blistered baby tomatoes. Sprinkle over the chopped dill. Well done, Chef!

Onion - 1
Garlic Cloves - 2
Vegetable Stock - 10ml
Rosé Wine - 100ml
Mussels - 400g
Squid Ink Tagliatelle - 250g
Baby Tomato Medley - 160g
Fresh Dill - 8g

Download the Recipe

Serves 3

YES WAY ROSÉ!
Boil a kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 300ml of boiling water. Mix until fully combined. Add the Rosé and the mussels. Pop on the lid and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Season to taste.
SQUID INK TAGLIATELLE
While the mussels are simmering, bring a pot of salted water to boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion. Toss through some oil to prevent sticking.
BLISTER THE TOMS
Place a pan over a medium heat with a drizzle of oil. When hot, add the halved tomatoes and fry for 3-4 minutes until blistered and charred, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning.
MUSSELS + ROSÉ = DINNER TIME!
Bowl up a generous helping of the squid ink pasta, mussels, and the Rosé sauce. Top with the blistered baby tomatoes. Sprinkle over the chopped dill. Well done, Chef!

Onions - 2
Garlic Cloves - 3
Vegetable Stock - 15ml
Rosé Wine - 150ml
Mussels - 600g
Squid Ink Tagliatelle - 375g
Baby Tomato Medley - 240g
Fresh Dill - 12g

Download the Recipe

Serves 4

YES WAY ROSÉ!
Boil a kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock and 400ml of boiling water. Mix until fully combined. Add the Rosé and the mussels. Pop on the lid and leave to simmer for 5-7 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Season to taste.
SQUID INK TAGLIATELLE
While the mussels are simmering, bring a pot of salted water to boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion. Toss through some oil to prevent sticking.
BLISTER THE TOMS
Place a pan over a medium heat with a drizzle of oil. When hot, add the halved tomatoes and fry for 3-4 minutes until blistered and charred, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and some seasoning.
MUSSELS + ROSÉ = DINNER TIME!
Bowl up a generous helping of the squid ink pasta, mussels, and the Rosé sauce. Top with the blistered baby tomatoes. Sprinkle over the chopped dill. Well done, Chef!