Mussels with Rosé, Sundried Tomato and Parsley

Recipe by Georgia East

Full of Mediterranean flavour, using sundried tomatoes as part of a classic Moules Mariniere brings out the mussels’ natural sweetness and the soft pink sauce looks beautiful when serving with Vin de Joie rosé.

Prep time: 20 mins /Cook time: 10 mins /Serves: 4-6 


  • 3-4 kilograms of fresh black mussels, cleaned
  • 1 large red onion, peeled and finely chopped
  • Tablespoon olive oil, for frying
  • 2-3 garlic cloves, finely grated
  • 2 flatleaf parsley sprigs, leaves finely chopped
  • 1x 125g sachet of sundried tomato pesto
  • 250ml Vin de Joie rosé
  • 250ml cream
  • Sea salt and black pepper


Place a large lidded cooking pot over medium heat and heat up the olive oil. Add in the chopped red onion and sauté until soft. Add in the garlic and sauté for a further minute. Empty the sachet of sundried tomato pesto into the pot and stir to combine. Pour in the wine and deglaze the base of the pot and then simmer for 5 minutes. Pour in the cream and cook the sauce on high heat for 3-5 minutes until the sauce is slightly reduced and thickened. Remove the sauce and cover until needed. In a second lidded cooking pot over high heat, add in the mussels, close the lid and leave to steam for about 6 to 8 minutes, or until all the mussels have opened. Discard any mussels that are still tightly closed. Use a soup ladle to add a little of the mussel liquor into the cream sauce to loosen it slightly and season the sauce to taste. Add in the chopped parsley to the sauce and stir through. Drain the mussels and stir them through the cream sauce. Pour glasses of well-chilled La Motte Vin de Joie Rosé. Place the mussel pot back on medium heat for a minute or two to heat through and serve immediately.


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