Served over pasta in a garlic and herb broth made with rosé instead of white wine, this simple mussel recipe is something you will make over and over again.
It’s been really hard for me to wait so long to post another mussel recipe, because I’ve been obsessed with making them since finding a local market that can get them for me fresh whenever I ask. (Check out my PRINCE EDWARD MUSSELS PROVENCAL!)
Usually when I make this recipe, I use a white wine. But since beginning my work with Louis Jadot, I’ve had nothing but their rosé on my mind. When Mom and I were at Costco last week, I picked up a couple of bottles of it, and when I went to make this recipe to shoot (and maybe since I already had a bottle of it open with glass in hand), I knew using the rosé instead of a white varietal would be a really good idea. And so that’s what I did and they were amazing. 
These mussels are the perfect light addition to a super simple and basic pasta. I would seriously eat them every day if I could. With wine in hand of course. ENJOY!
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Garlic and Herb Mussels in Rosé Broth
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Pasta tossed with garlicky rosé-simmered mussels and fresh herbs. A simple, elegant weeknight meal.
Ingredients
- 1 lbs (454 g) linguine noodles
- 4 lbs (907 g) fresh mussels
- 2 tsp olive oil
- 1 shallot
- 2 cloves garlic
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3 sprigs fresh thyme
- 1 cups (237 ml) rosé wine
- 1 cups (237 ml) chicken stock
- 1/4 cups (59 ml) fresh parsley
- 1/4 cups (59 ml) fresh basil
- 1/3 cups (79 ml) freshly grated parmesan cheese
- 2 tsp fresh lemon zest
Instructions
- Rinse the mussels in cold water and check each one to ensure they are completely closed. Discard any that are open or will not close with a pinch.
- Heat a large stockpot or Dutch oven over medium heat and sauté the shallots with salt and pepper for about 5 minutes, until softened and slightly browned. Add the garlic and red pepper flakes; cook for 1 minute more.
- Pour in the rosé wine and chicken broth; bring to a boil. Add the mussels and thyme sprigs; bring to a simmer, cover, and cook for 5–7 minutes, until the mussels have opened and are fully cooked. Discard any mussels that do not open.
- Remove the cooked mussels from the pan and set aside. Remove and discard the thyme sprigs.
- Heat the broth to a boil and stir constantly for 3–4 minutes, until reduced and slightly thickened.
- In a large serving bowl, toss the pasta with Parmesan cheese, lemon zest, salt, and pepper. Sprinkle with fresh herbs.
- Serve the pasta with the mussels and broth reduction.
Notes
- For a richer flavor, use dry rosé wine instead of a sweeter variety.
- If fresh herbs are unavailable, use 1 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, and 1/2 teaspoon of dried basil.
- Store leftover mussels and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What type of rosé should I use for the broth?
A dry rosé works best for this recipe, as it complements the garlic and herbs without overpowering the mussels.
How do I know when the mussels are cooked properly?
Mussels are done when they have opened up after cooking; discard any that remain closed after cooking.
Can I substitute the pasta with something else?
Yes, you can use rice, quinoa, or even crusty bread to soak up the garlic and herb broth instead of pasta.
That was delicious! Thank you