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Recipe: Mussels in Rosé Wine and Butter

Here is a tasty variation on the classic white wine version of moules marinières.

This is another recipe "inspired by" Aristodemos "Arie" Pavlou, the chef at my restaurant, Comtesse Thérèse Bistro in Aquebogue, where he's serving wild mussels steamed in Comtesse Thérèse rosé wine. He doesn't like to give out his recipes, but I try to figure them out.

I've made steamed mussels many times, starting when I was a teenager in Lloyd Harbor, on Long Island Sound, when we used to gather blue/black mussels on the beach, light a fire, and steam them in a metal pail right there on the beach.

Usually I make classic mussels steamed with white wine and shallots, or moules marinières, which has a bit of a sharp taste. Using rosé wine instead of white wine gives a very different flavor. My guess is that the small amount of residual sugar, plus some fruitiness, makes the broth softer than white wine. You will want to use a dry, or off-dry rosé, not a very sweet rosé for this. The butter also contributes to the soft taste.

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Mussels in Rosé Wine and Butter (1 serving, double it for two)

  • 1 lb mussels
  • 1 shallot, finely minced
  • 1.5 tbsp butter
  • 1/4 cup dry or off-dry rosé wine
  • Fresh thyme branches

Rinse the mussels in cold water and pull off the "beards." In a big saucepan or stockpot, melt the butter and cook the minced shallots for a few minutes till soft. Add the rosé and thyme branches and heat to boiling, then add the mussels. Close the cover tightly, turn the heat up to high, and steam for about 5 minutes. The mussels should open by now. Take the mussels out with a slotted spoon, and serve in a big bowl. Serve the broth separately in a small coffee cup. This is good with warmed rolls and butter.

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