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Lemongrass Mussels
| Print Recipe 30 baby mussels, cleaned with beards removed 125mls white wine 1 stick of lemongrass, chopped fine or 1 tablespoon lemongrass in a jar or squeeze tube 425g Urban Appetite White Wine & Lemon Cream Sauté Sauce 1 spring onion, sliced into thin rounds Place a large pot with a firm fitting lid onto heat. Add the mussels, wine and chopped lemongrass. Stir to combine then place on the lid. Cook until all the mussels have opened discarding any that haven't. Remove the mussels arranging them in 3 warm bowls. Add the Urban Appetite White Wine & Lemon Cream Sauté Sauce and spring onions. Bring the sauce to a simmer then spoon over the mussels. Serve immediately. Serves 3-4 This recipe uses... White wine and lemon Sauté sauce |
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