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
Rosé-steamed Mussels
with squid ink pasta & fresh dill
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Rosé-steamed Mussels?
The preparation time for Rosé-steamed Mussels with squid ink pasta & fresh dill is between 15 and 30 minutes.
What is the total time required to make Rosé-steamed Mussels with squid ink pasta & fresh dill?
The total time required to make Rosé-steamed Mussels with squid ink pasta & fresh dill is between 30 and 45 minutes.
How many servings does Rosé-steamed Mussels provide?
4 servings
What are the main ingredients in Rosé-steamed Mussels?
Baby Tomato Medley, Fresh Dill, Garlic Clove, Garlic Cloves, Mussels, Onion, Onions, Rosé Wine, Squid Ink Tagliatelle, Vegetable Stock
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?
Baby Tomato Medley, Fresh Dill, Garlic Clove, Garlic Cloves, Mussels, Onion, Onions, Rosé Wine, Squid Ink Tagliatelle, Vegetable Stock
How many calories does Rosé-steamed Mussels have?
737 calories
How much fat content does Rosé-steamed Mussels have?
grams
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