Mussels In Rosé

Mussels In Rosé

Mussels In Rosé
This recipe serves 3-4 people. 

2 lb. green shell mussels, thawed 
2 tbsp butter
1 shallot, minced
2 garlic cloves, minced
3 sprigs of thyme 
1/4 cup chicken stock
1 tbsp parsley, chopped
1 tbsp scallions, chopped
15 oz can of San Marzano tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan
1 1/2 cups 2020 Theopolis Vineyards Estate Grown Rosé of Petite Sirah
Salt & pepper to taste

STEP 1 Heat butter in a large pot oven until it's melted. Add shallot, garlic, and thyme, and cook for 1 minute until fragrant.

STEP 2 Deglaze the pan by pouring in the rosé, using a spoon to gently stir the bottom of the pan to release all the flavors

STEP 3 Add the stock, tomatoes, and cream, and stir—season with salt and pepper to taste and bring to a boil. Add cheese, stirring until the cheese has completely melted and the sauce slightly thickens.

STEP 4 Add mussels, cover, and cook for 5 to 7 minutes. If using whole shell mussels, cook until mussels open.

FIN. Remove from heat, garnish with scallions and parsley, and serve the traditional way with fresh bread or (the non-traditional way) with crispy steak fries. Yum!

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