“I'm on a verjus kick! This recipe comes from MacCallum House Restaurant, Mendocino, CA.”
READY IN:
8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Discard open mussels if they don't close when tapped.
  2. Sweat ginger in butter for about 1 minutes until soft, but not brown.
  3. Add rest of ingredients.
  4. Cover and bring to simmer in large stockpot. Steam gently until mussels open. Do not boil - mussels will toughen.
  5. Serve with chopped cilantro on top.

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