Aperol seafood and vegetables in Aperol wine buttered garlic sauce

Aperol saefood with vegs 2

Dinner for 1

Google: Aperol is a classic Italian bitter aperitif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is why it is often popular during the summer. Its name comes from the Italian slang word for aperitif, which is apero.

This is delicious, great combo with seafood and comfort meal. It can be Saint Patrick’s Day meal. Let’s cook!!!!


10 mussels, cleaned (given by my sister)
8 calamari rings (bought in pkt)
1/4 c Aperol (given by my brother in-law)
1/4 c white wine
30 g butter
4-6 Tbs minced garlic
2 Tbs olive oil, extra for frying vegetables
1/2 Tbs fried shallots
2 to 3 inches leek, sliced thinly
2 green tomatoes, sliced (given by friend-home grown)
1 red tomatoes, cut into wedges (given by friend-home grown)
1/2 small red capsicum, cut into bite size
3 mixed medley cherries tomatoes, cut into halves
1 small stem of spinach leaves only, wash and dry, tear leaves
3 basil leaves, tear the leaves
Pinch of chilli flakes
salt and black pepper


Heat oil in a large frying pan over medium heat. Add 2 Tbs garlic and chilli flakes and let sizzle about 30 seconds without browning. Add the mussels, stir to coat and increase heat to high.

Then the Aperol and put on lid. After 2 minutes, give the mussels a stir, then remove lid and continue cooking until all mussels have opened, about 5-7 minutes. In the last 3-4 minutes before mussels open, add calamari rings. Drain mussels and calamari, reserving Aperol. Transfer them to a bowl; discard any that do not open. Loosely cover bowl with foil.

Melt butter and extra oil in same frying pan over medium-high heat. Add the remaining garlic and sauté until tender, about 2 minutes. Add leek, tomatoes, capsicum, spinach leaves, basil leaves, fry for 4 minutes until leek and spinach had soften.

Next add wine, reserved Aperol, mussels, calamari and season to taste with salt and pepper; heat up about 4 minutes. Plate up in a bowl, Drizzle the Aperol wine buttered garlic sauce and sprinkle the fried shallots. Serve with white wine.




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