French-Vietnamese Fusion Moules Marinières | Mussels in white wine sauce

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: vegetable broth

Vegetable broth provides moisture and flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine is a cost-effective alternative.

Soak the mussels in really salty water for 30 to 60 minutes, optionally adding sliced chili to encourage them to spit out dirt or sand.

Rinse the soaked mussels.

Prepare the aromatics: Cut off the end of one stalk of lemongrass, remove tough outer layers, cut into equal pieces about 5 centimeters long, and crush them to release fragrance.

Rinse and slice ginger into half centimeter thick pieces.

Peel and thinly dice the shallots.

Roughly chop the leafy part of parsley.

Add the cleaned mussels to a large pot or Dutch oven.

Pour in the white wine and add the lemongrass, ginger, and lime leaves.

Cover and cook on medium heat just until the mussels open.

Remove the mussels along with the lemongrass, ginger, and lime leaves using a slotted spoon and set aside.

Strain the cooking liquid through a sieve and set aside.

Clean the pot if needed, then return it to the stove and melt butter on medium heat.

Add shallots and garlic; sauté until fragrant, about 30 seconds.

Add bouillon powder and flour, stirring to combine well.

Pour the reserved cooking liquid back into the pot and simmer on medium-low for five minutes.

Return the mussels to the pot and stir, then cover and cook for two more minutes.

Turn off the heat and add in the chopped parsley, stirring to combine.

Pour the mussels into a bowl or deep plate and serve with crusty bread or fries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens