This fragrant mussel recipe using ginger and lemongrass, creates a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel recipe is simple to put together and will be ready in minutes.
INGREDIENTS
1.8k mussels
125g red onion finely chopped
2 garlic cloves crushed
1cm piece of ginger grated
3 sticks of lemon grass
75ml rice wine vinegar
75ml dry white wine
A squeeze of lemon juice
10g finely chopped parsley
METHOD
Clean and debeard the mussels. Discard any that do not close.
Put the onion, garlic, ginger and lemon grass in a large saucepan, pour over the vinegar, wine and 175ml water. Bring to the boil and simmer gently for 15 minutes.
Add the mussels, cover with a lid and cook over a low heat for 3 to 4 minutes. Keep shaking the pan.
Transfer the mussels to a serving dish and keep warm. Strain the cooking liquid into a clean pan, and boil vigorously for 1 to 2 minutes. Add the lemon juice and parsley.
Pour over the mussels serve immediately with crusty bread
Original Recipe Good Housekeeping
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