Smoky Green-Lip Mussels in White Wine and Ginger Sauce Recipe #gingermagic

Have you ever had a taste that instantly rockets you back in time? For me, it’s all about those iconic New Zealand Green-Lip Mussels
Smoky Green-Lip Mussels in White Wine and Ginger Sauce Recipe

Full length video https://youtu.be/fNF2hkl-Ays

Serves 4

Ingredients:

2 cups of white wine
1/2 onion, sliced
1 kg (2.2 lbs) of live green-lip mussels
80 g (2/3 cup) of butter
5 cm (2 inches) piece of ginger, peeled and finely grated (make sure to retain the juice)
1 tbsp of Tabasco Smoked Chipotle Pepper sauce
Salt and pepper to taste
1 tbsp of finely chopped fresh Italian parsley
Your favourite artisanal bread (for mopping up the rich sauce)

Instructions:

In a large pot over medium-high heat, combine white wine and sliced onion. Let it cook covered until the onion is translucent.
Introduce the mussels to the pot, covering them again. Steam them and remove the mussels the moment they open to prevent overcooking. Any mussels that remain shut should be discarded.
Transfer the opened mussels to a separate bowl, along with two tablespoons of the liquid the mussels were cooked in, allowing them to cool. Once manageable, remove the ‘beard’ and ‘tongue’ from each mussel.
On a De Dietrich induction cooktop (or any cooktop at low heat), melt butter. Infuse the melting butter with grated ginger, its juice, and the Tabasco Smoked Chipotle Pepper sauce. Modify the spiciness to your liking, swapping the Tabasco for your favourite smoky hot sauce.
Add the mussels and the juice they are into the butter sauce.
With caution, gently reheat the mussels just until hot. Overheating may turn them rubbery.
Lastly, add the tablespoon of freshly chopped parsley.
Serve immediately with warm, crusty bread, ideal for savouring every drop of the exquisite sauce.

Simon Says:

To remove the ‘beard’ and ‘tongue’ from a mussel, grasp the beard (the stringy bit protruding from the mussel’s shell) and pull it downwards towards the hinge of the mussel and out. It might require a firm tug. The ‘tongue’ or foot can be easily pinched away with your fingers once the mussel is open. Ensure to discard these parts before cooking to ensure a more pleasurable eating experience.