Green Oki Oki Mussels in Ginger & Lemongrass
What you need:
2 tablespoons butter
2 shallots, finely chopped
1 cube of ginger, peeled and grated
1 lemongrass stalk, skinned of outer layer then finely chopped, discarding the ends
1 clove of garlic, sliced
1 fresh chilli, deseeded and finely chopped
1kg green oki oki mussels. These are from MM Fresh.
250 ml dry white wine
Coriander to garnish (optional)
Bread to serve
Scrub your mussels and discard any already open.
Finely chop the shallot, lemongrass, ginger and chilli
Melt the butter in a pan, then add the shallot, lemongrass and chilli and soften the onion for a few minutes.
Add the wine and mussels then cook with the lid on for around 7 minutes, until the shells open. Shake them up a bit every now and then. Bear in mind these are large mussels so take longer to cook than most other varieties.
Garnish with chopped coriander and serve with hunks of crusty bread.