Dave's Free Press: Cooking

in which I try not to poison you too much


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Sat, 10 Jul 2010

Mussels in white wine

Chop two strong red onions and four cloves of garlic. Fry in a humungous amount of butter with some mustard, chili powder, and powdered ginger. Once the onions are done, add your mussels, enough white wine to barely cover them, and some concentrated fish stock*. Depending on how salty the stock is you may want to add some sugar. Cook until the liquid has reduced and turned to gloop. Remove from the heat, and add some chopped baby pea pods. Stir in the peapods, and serve with lemon rice and the remainder of the wine.

* you must use a concentrated stock here, as you don't want to add any more liquid than necessary. You can easily make this, of course, by taking your normal fish stock and reducing it seperately.

Posted at 21:36 by David Cantrell
keywords: mussels
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