eCook Meal
Rosé-steamed Mussels
with squid ink pasta & fresh dill
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R247.71
for 4 servings · R61.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Rosé Wine needs 200 mlSweet Rosé Wine 5 L 5 L at R229.99 · 4% of packR9.20
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR1.23
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
Not in the Woolies basket — source these elsewhere:
- Baby Tomato Medley
- Squid Ink Tagliatelle
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dill, Garlic, Mussels, Onion, 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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Rosé-steamed Mussels?
Baby Tomato Medley, Dill, Garlic, Mussels, Onion, 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