Drunken Mussels

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DRUNKEN-MUSSELS
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A trip to France was my very frist experience dining on mussels. Once home, I adapted the recipe to include some local flavors. 

While frozen mussels are all that are available to us here, this is a knock um dead dish!!

DRUNKEN-MUSSELS
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Drunken Mussels

Drunken Mussels – A trip to France was my very frist experience dining on mussels. Once home, I adapted the recipe to include some local flavors.  
While frozen mussels are all that are available to us here, this is a knock um dead dish!!
Prep Time20 mins
Active Time20 mins
Total Time40 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Hawaiian, Hawaiian Seafood Recipes, Seafood
Keyword: Cooking Hawaiian Style, Recipes, Dishes, Drunken, Mussels, Seafood, Deirdre
Yield: 2 Servings
Author: Dirdre K Todd

Materials

  • 1 1/2 lbs. mussels, cleaned
  • 1 TB olive oil
  • 5 cloves garlic, thinly sliced
  • 5 slices fresh ginger, thinly sliced
  • 2 small chili peppers, seeded; thinly sliced
  • 1 c. white wine
  • 2 TB butter
  • 3 stalks green onions, chopped

Instructions

  • In a large skillet over medium high heat, sauté garlic and ginger in oil.
  • Add chili peppers, wine and mussels; bring to a boil. 
  • Reduce heat and simmer until mussels open up. 
  • Transfer to a serving platter.
  • Discard any unopened mussels. 
  • Bring sauce back to a boil and whisk in butter. 
  • Pour sauce over mussels.
  • Serves 2.

How To Serve:

  • Garnish with sliced green onions.
  • Serve with crusty French baguette.

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