The weather is getting warmer, the days longer and I’m getting in the mood for summer with these rosé wine mussels. These wine mussels are perfectly cooked in a rosé wine broth, this is a light and fresh dinner, perfect for weekend gatherings or date night.
This post was sponsored by 90+ Cellars. All opinions are my own. Thank you for supporting the brands that make THCK possible!
Happy Tuesday friends! I am stoked to bring you this recipe today. I’m feeling all the summery vibes over here at THCK and I couldn’t be happier!
I have come to the conclusion though, that there is a series lack of main meals on the blog. I don’t know why, but for some reason, my mind always skips main meals and goes straight to dessert, salads or cocktails.
But this summer, that is going to change!
You know why? Because it’s a) grilling season, and because b) I have the whole summer off! I can’t believe it. Usually, I’d work a cafe job during the summer break, but this summer, I am dedicating all my time to THCK and I am SO excited.
You know what that means for you guys? WAY more delicious recipes coming your way! Including main meals, recipes for backyard gatherings, grilling recipes, 4th of July party recipes and so, so much more!
So starting today, get ready for more delicious, recipes for home entertaining that are going to be absolutely perfect for long, lazy summer days.
Starting with these rosé wine mussels.
I was stoked to partner with 90+ Cellars to bring you this recipe today. I absolutely love cooking with wine and pairing wine with food, so you can understand why I am totally on board with today’s post!
90+ Cellars are a Boston based company who sources wine from notable wineries around the world who may have some extra for sale. 90+ then bottles them under their own label and offers them at an amazing price. Their wine is so affordable, and they have a really amazing range of different wine varietals. If you love wine, definitely check them out!
They sent me their Lot 33 French rosé and it was is everything I look for in a rosé, especially in a wine I use to cook with. It’s a beautifully light, crisp, dry rosé with a subtle hint of strawberries and cherry. It was perfect to use in these rosé wine mussels. I loathe sweet wines, and I find a lot of rosé’s hit or miss in the sweetness department. This was definitely a hit!
I wanted to be a little different in creating a recipe, I don’t think people often look to use rosé in cooking as such but I have to tell you, the flavour of these mussels is taken to the next level using rose.
The saltiness from the mussels and the flavour from the aromatics and herbs pair so, so well with the drier rosé. These would be perfect for a lazy weekend lunch in the sun, or dinner. I would totally also make these for a beach picnic or camping trip on a little portable stove top.
These rosé mussels are simple, and quick to make, requiring only one pot and 8 ingredients. Don’t be fooled by their simplicity. These rosé mussels are so flavourful and fresh!
Rosé Wine Mussels Recipe Notes
Always buy fresh, alive mussels always. You know they’re alive because they will open and close at the touch. Mussels are relatively cheap to buy, around $5.99 per pound. My local supermarket and fishmonger stocks mussels which is great!
Do not rinse them! They will lose their flavour. To prepare the mussels, all that is required is to gently grab the beard (the rope looking stuff on the outside), and very gently wiggle the beard up and down until it comes out. It should come out freely without damaging the mussel meat.
Mussels do not take very long to cook, which is why this recipe should be made to eat straight away and hot.
You’ll start by sautéing the garlic, butter and thyme in the butter until it smells. Then you’ll deglaze the pot by pouring in the wine and stock. Deglazing ensures all those lovely flavours on the pan come off and go into the broth.
Next, you’ll add the mussels and bring them to a simmer, covered for around 5 minutes.
Mussels are cooked when they have all opened up. Do not eat any mussels that are fully closed, simply throw them out as they may be bad.
These mussels are best served with fresh crusty bread. The bread helps to soak up all the gorgeous broth that is left over. Serve with fresh parsley, and serve straight away still hot.
So, if you’re in the mood for some serious summer vibes and some delectable seafood, these rosé wine mussels are for you! And as a bonus, you’ll have the rest of the rosé to finish with them!
Happy Tuesday lovelies
G x x
Rosé Wine Mussels
- 2 tbsp butter
- 1 shallot finely sliced
- 2 garlic cloves finely crushed
- 1 tbsp thyme finely chopped
- 2 1/2 lbs fresh, alive mussels debearded
- 1 1/2 cups 90+ Cellars rosé wine
- 1/4 cup chicken stock
- 1 tbsp parsley finely chopped
- Heat butter in a large Dutch oven until it's melted.
- Add shallot, garlic and thyme and cook 1 minute until fragrant.
- Deglaze the pan by pouring in the rosé and use a wooden spoon to gently stir the bottom of the pan to release all the flavours.
- Add the stock and stir.
- Lastly, add the mussels in and bring to the boil.
- Cover, reduce heat to medium and cook 5-8 minutes, or until mussels have opened up. The mussels should be firm to the touch.
- Remove and serve immediately with fresh, crusty bread and garnish with the parsley.
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