Steamed Mussels in White Wine Ginger Broth

Steamed Mussels in White Wine Ginger Broth

From: Executive Chef Joshua C. Partlow, Match Burgers & Martini's/Gypsy Bar, Boston. Yield: 1 serving.

2 lb. mussels

1 cup dry white wine

2 shallots, chopped

2 Tbsp. unsalted butter

2 Tbsp. chopped flat parsley

¼ tsp. fresh peeled ginger

½ tsp. chopped garlic

to taste, salt and pepper

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