20 servings of 1/2 pound mussels

Don't miss the amazingly flavorful broth left behind after the mussels are gone. It might just be the best part.

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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.

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