Oriental mussels


Ingredients 11
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 2
    bunches spring onions, copped
  • 2
    cloves garlic, crushed
  • 1
    orange, peel, cut into strips
  • 1
    lemon, peel, cut into strips
  • 1
    orange, freshly squeezed juice
  • 125
    ml
    white wine
  • 125
    ml
    chicken stock
  • 30
    ml
    soy sauce
  • 25
    g
    fresh coriander, chopped
  • 50
    mussels, cleaned
 

Method

 
Heat butter in a large saucepan. Add onions and garlic and fry until glossy. Add remaining ingredients, except coriander and mussels, and bring to boil. Boil for 3 minutes and add coriander and mussels. Cover and cook until mussel shells open (discard any that do not). Serve in heated soup bowls with crusty fresh bread to mop up the juices.
 

Read more on: fish/seafood
 

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