Don't miss the amazingly flavorful broth left behind after the mussels are gone. It might just be the best part.Learn more about MetroCooking DC 2016!


Recipe Summary test

20 servings of 1/2 pound mussels


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Discard any mussels that do not open. Sprinkle mussels with scallions just before serving.

  • NOTE: This recipe can be cut in half for 10 servings.