Rosé Wine Mussels
A light, summery dish with an epic flavour hit! These rosé wine mussels are a creative spin on a classic dish, substituting white wine for dry rosé. The results? A beautifully balanced, flavourful main meal that you'll love for summer entertaining!
Ingredients
- 2 tablespoon butter
- 1 shallot finely sliced
- 2 garlic cloves finely crushed
- 1 tablespoon thyme finely chopped
- 2 ½ lbs fresh, alive mussels debearded
- 1 ½ cups 90+ Cellars rosé wine
- ¼ cup chicken stock
- 1 tablespoon parsley finely chopped
Instructions
- 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.