Discover the art of culinary alchemy with a dish that’s as simple as it is indulgent: green-lip mussels with a smoky butter sauce. This recipe isn’t just a meal; it’s a sensory journey that marries the briny bounty of the sea with the earthy whispers of smoked chipotle. It’s a testament to how a few quality ingredients can create a symphony of flavours that resonate with every bite. Perfect for a cozy night in or a lavish dinner party, these mussels will leave your guests raving about your kitchen prowess.
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 (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. Cook covered until the onion is translucent.
- Add the mussels, cover again, and steam. Remove mussels as they open and discard any that remain shut.
- Place opened mussels in a bowl with two tablespoons of cooking liquid to cool. Remove ‘beard’ and ‘tongue’ from each mussel.
- Melt butter on low heat. Stir in grated ginger with juice and Tabasco sauce. Adjust spiciness as desired.
- Add mussels and their juice to the butter sauce. Gently reheat until hot, avoiding overcooking.
- Stir in chopped parsley and serve immediately with bread.
Simon Says: To remove the ‘beard’ and ‘tongue’ from a mussel, pull the beard towards the hinge and out. Pinch away the ‘tongue’ once the mussel is open. Discard before cooking.
