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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 !!

Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 15-20 minutes | Ready In: 30-40 minutes
Ingredients: Print   Add to cart
US Metric

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

Order Roy's Fish & Seafood Cookbook



Cooking Process:

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.

how to serve:

Garnish with sliced green onions.  Serve with crusty French baguette.