Wine and healthy living: steamed mussels in ginger and lemongrass broth

Total time: 20 minutes

  • 4 tablespoons unsalted butter
  • 1 shallot, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 5-inch piece of lemongrass, crushed
  • 1 cup white wine
  • 4 pounds mussels, scrubbed and cleaned
  • 1 baguette, sliced into rounds

1. In a large heavy-bottomed saucepot (or two medium-size pots), melt the butter over medium-high heat. Add the sliced shallots and cook until the shallots are soft, then add the garlic, ginger and lemongrass and cook until they become aromatic, around 30 seconds. Add the wine, bring to a boil, then reduce the heat to a simmer.

2. Add the mussels to the pot, cover and cook until the mussels have steamed open, around 4 to 6 minutes, shaking the pot occasionally. Divide the mussels and the broth between four bowls, removing the lemongrass stalks, and serve immediately with the sliced baguette. Serves 4.  Pair with a fresh Inzolia Coralto.

 

1 Comment

  • ulimited hosting
    Posted August 5, 2013 10:53 pm 0Likes

    I like it whenever people get together and share thoughts. Great blog, keep it up!|

Comments are closed.

© Curatolo Arini  -  P.IVA: IT00063150817
Powered by Bussolaweb

Prenota adesso!

Richiedi la prenotazione

Nome e Cognome
Numero di partecipanti
Email
Telefono
Data prevista
Fascia oraria
Note aggiuntive

×
Prenota adesso!

Richiedi la prenotazione

Nome e Cognome
Numero di partecipanti
Email
Telefono
Data prevista
Fascia oraria
Note aggiuntive

×
Prenota adesso!

Richiedi la prenotazione

Nome e Cognome
Numero di partecipanti
Email
Telefono
Data prevista
Fascia oraria
Note aggiuntive

×