Ginger and Chipotle Mussels
Servings 6
Prep time
10 minsCook time
20 minsTotal time
30 minsThese make fantastic finger food and are perfect to serve at a BBQ. Butter, ginger and chipotle—it really doesn’t get any easier.
Ingredients
Method
- Place a large pot over medium-high heat. Add wine and onion then cover pot with lid and cook until onion is soft.
- Add mussels then replace lid and steam until mussels just start to open (discard any that don’t). Remove from heat and leave mussels to cool.
- When cool enough to handle, remove tongues and beards (see note below) then separate mussel meat from shells.
- In a saucepan over medium heat, melt butter then add ginger and Tabasco. Add mussel meat to pan and mix to coat. Reheat mussels until hot then serve immediately garnished with picked fresh Italian parsley.
Simon says ...
To debeard mussels, pull the threads down towards the pointy end of the shell, discarding the brown foot and any muscle attached to the shell.
You can also serve the mussels by laying them back in the half-shells with sauce poured over the top.