|Maine mussels in lemongrass and garlic|
Maine Mussels in Lemongrass and Garlic (makes 4 pounds)
2 Tbsp oil
1 lemongrass, chopped and ground (about 1/3 cup ground)
4 garlic cloves, smashed and finely chopped
4 lbs large Maine mussels, rinsed well
4 Tbsp Chinese rice wine
A small handful of parsley leaves, chopped
1) Heat a large pot over medium high heat.
2) Add oil. Once the oil is hot add lemongrass and garlic. Stir and saute about a minute. Avoid burning the garlic.
3) Add mussels and rice wine. Saute about 8-10 minutes. Stir occasionally. Cover the pot if needed. Turn off heat once the mussels are cooked through.
4) Add parley leaves and serve.
|fresh Maine mussels|
*The mussels release their liquid during cooking providing this dish a natural salty taste.
*If you do not have rice wine you can use other drinking white wine.