https://www.food.com/recipe/mussels-in-white-wine-and-garlic-13162 If you have a question about this recipe, ask it here to get a reply from the cookpad community. Read our community guidelines in full, A super speedy supper packed with ginger, garlic and chilli, The best Thanksgiving recipes, from cornbread to pumpkin pie, Salmon and spinach risotto with poached egg and herb cream recipe, Braised oxtail with star anise and orange recipe, Radicchio and red onions on white bean purée recipe, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Lamb and pumpkin salad with mint and chilli recipe, 1 bunch of spring onions or 1 small onion, finely chopped, 3 garlic cloves, finely grated or chopped, 5cm piece fresh ginger, peeled and finely grated or chopped, Pinch of chilli flakes or 1 fresh red chilli, finely chopped, seeds left in if you like heat, 1 tbsp fish sauce, or tamari if you prefer, 500g pak choi (about 4 medium heads), each sliced lengthways into quarters, Zest and juice of 1 lime, plus wedges to serve, Small handful chopped fresh coriander, to serve. Prep time: 20 minutes | Cooking time: 15 minutes. IG@spottedbyd
 Moules Marinières - French Sailor's Mussels. In a wide, large saucepan, gently fry the chopped onion or spring onions in the ghee or oil for five minutes, stirring from time to time, then add the garlic, ginger and chilli. Wash the fresh mussels thoroughly in cold water, discarding any that are cracked or aren’t tightly closed, and pulling out the beards. 24.2 g Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Add tomato if desired, I prefer none to keep the sea taste in the soup. In a pot, heat oil and sauté the onions, garlic and ginger. Put the lid on. Total Carbohydrate Simmer until shells open. Delicious! https://www.epicurious.com/recipes/food/views/mussels-with-garlic-butter-1909 You need to be a subscriber to join the conversation. Once onions are translucent, place 1 cup water and bring to a boil. , Copyright © Cookpad Inc. All Rights Reserved. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. Add mussels, cover, and increase heat to high. Simmer 3 minutes more. We rely on advertising to help fund our award-winning journalism. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. I love the natural sea taste of Mussels in Broth with a little ginger, Filipino style, no need for white wine. Stir-fry for a few minutes until the onions have softened. Mash in pot. Stir. Once onions are translucent, place 1 cup water and bring to a boil. Rinse and scrub mussels under cold water. This can be served as an Entreé too or as a side. Cover. In a wide, large saucepan, gently fry the chopped onion or spring onions in the ghee or oil for five minutes, stirring from time to time, then add the garlic, ginger and chilli. 8 %, (such as flat-leaf parsley,chervil,or basil,chopped), Ahoy There! Remove beard and clean mussels well with a toothbrush under running water. Add tomato if desired, I prefer none to keep the sea taste in the soup. Taste and adjust according to desired saltiness and ginger spiciness- use fish sauce, salt, pepper, drop in chili, if desired, add more ginger if needed. Gently stir in the lime juice and a little zest, then serve straight away with fresh coriander and lime wedges. Sprinkle some fresh ground pepper. Add spinach or pepper leaves if desired. (None added in photo) Garnish with chopped green onions. Pour in the coconut milk, fish sauce and a good pinch of salt and pepper, then pop the lid on and bring almost to the boil. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Discard any unopened mussels. In a pot, heat oil and sauté the onions, garlic and ginger. These were dead when they were bought, and unsafe to eat. In Manila, we eat it with rice, where we wet the rice generously with its soup. :) Same goes with clams. Less water = more flavour). Remove any scum rising to the top. Straight away stir in the pak choi and tip the mussels in on top. Steam for four to five minutes then remove the pan from the heat and take off the lid. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Season with drops of fish sauce. Serve and enjoy. Mash in pot. Cook until all mussels are open, about 5 minutes. Discard shells that did not open. Set aside. These recipes are either discovered, invented, copycatted, passed down or passed on. Turn off heat and cover to cook leaves in residual heat. Divide mussels and broth among four bowls. Do let me know what you think, post a photo too!

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