Lunch / Dinner
Rosé Wine-Steamed Mussels
You’ll be hard-pressed to decide which element you like better — the rosé wine and fennel broth or the tender mussels. This recipe is the perfect quick and easy dish for festive or casual gatherings alike.
OFF HEAT, SWIRL:
Add wine and increase heat to high; bring to a boil and reduce wine to 2 cups, about 5 minutes. (If wine measures less than 2 cups add more rosé to equal 2 cups.)
Add mussels, cover, and cook, shaking pot occasionally, until mussels open, about 5 minutes. Discard any mussels that don’t open. Using a slotted spoon, divide mussels among six bowls.
Off heat, swirl butter into the broth until melted; stir in thyme and season with salt and pepper. Divide broth among bowls and garnish each serving with fennel fronds.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 84mg 28%
Sodium 669mg 27%
Carbs 15g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.