My take on this classic recipe.
Ingredients
- 2 kgs Mussels - scrubbed and bearded
- 1 cup White Muscato wine
- 2 cups Vegetable stock
- 1 Large White Onion finely diced
- 2 sticks Celery - finely diced
- 4 cloves Cloves Garlic finely grated
- 1 Small carrot - peeled finely diced
- 2 Thai Bird's eye chilli finely diced
- 1 Piece of ginger finely grated 3cm piece
- 2 tbsp Rice Bran Oil
- 1 tsp Sesame Oil
- Salt, to taste
Instructions
- Heat a heavy based wok, then add the oils.
- Add onions, garlic and ginger and sauté for 5 minutes.
- Add the celery, chilli and carrot and sauté and a further 5 minutes.
- Add the wine and vegetable stock, and bring to the boil about 5 minutes.
- Add the mussels, mix to combine and cover for 5 minutes.
- Stir mussels again and season to taste.
- Serve with crusty bread or spaghetti and salad.