Mussels With Ginger and Lemongrass
Servings 4 small servings or 2 large
Ingredients
- 2.5 lbs mussels
- 1/4 cup olive oil
- 1.5 cups white wine
- 3 cloves garlic, chopped
- 2 tbsp peeled, shaved ginger
- 1 tbsp lemongrass paste
- 1/4 cup chopped parsley
- 1/4 tsp red pepper flakes
- 4 lemon wedges
Instructions
- Saute garlic and ginger in olive oil. Add red pepper flakes and lemongrass.
- Add the cup of wine and bring to a boil. Add mussels.
- Cover and cook until mussels open. Add parsley and shake pan. Cover pan with lid for a few minutes. Serve with toasted baguette pieces and lemon wedge.