A trip to France was my very frist experience dining on mussels. Once home, I adapted the recipe to include some local flavors. While frozen mussels are all that are available to us here, this is a knock um dead dish !!
1 1/2 lbs. mussels, cleaned
1 TB olive oil
5 cloves garlic, thinly sliced
5 slices fresh ginger, thinly sliced
2 small chili peppers, seeded; thinly sliced
1 c. white wine
2 TB butter
3 stalks green onions, chopped
In a large skillet over medium high heat, sauté garlic and ginger in oil. Add chili peppers, wine and mussels; bring to a boil. Reduce heat and simmer until mussels open up. Transfer to a serving platter.Discard any unopened mussels. Bring sauce back to a boil and whisk in butter. Pour sauce over mussels.Serves 2.
Garnish with sliced green onions. Serve with crusty French baguette.