Don't miss the amazingly flavorful broth left behind after the mussels are gone. It might just be the best part.
How to Make It
Step 1
Pour chardonnay in a large saucepan and cook until reduced by half. Add coconut milk and 1 cup of water. Return mixture to a boil, reduce heat and simmer until ready to use.
Step 2
In a large Dutch oven cook Chinese sausage over medium heat until rendered and golden brown. Add garlic and ginger and saute 2 minutes. Add chilies and lemongrass and saute for 1 more minute. Add mussels and enough chardonnay broth to come halfway up the mussels. Cover and steam until mussels pop open.
Step 3
Discard any mussels that do not open. Sprinkle mussels with scallions just before serving.
Step 4
NOTE: This recipe can be cut in half for 10 servings.
