Mussels with White Wine, Ginger and Chilli
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 6 mins |
| Total Time | 41 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 kg mussel (s), (mussels), fresh
- 4 chilli pepper (s)
- 30 g iner
- 5 cloves garlic
- 1 onion (s)
- 10 sprigs thyme
- 3 dl white wine
- some olive oil
- a bit salt
Print Recipe
Pin Recipe Instructions
- Clean shells (remove beards and scrub lightly if necessary) and check individually: throw away the broken shell. Tap open clams lightly against the table so that the clam closes. If it doesn`t, throw it away. Cut the chilli peppers, garlic and onion into wafer-thin slices. Peel the ginger and cut into thin slices.
- Heat the oil in a large saucepan and sauté the chili peppers, garlic, onion and ginger for a few minutes. Then add white wine and a little salt and as soon as it boils (goes very quickly) add the mussels and stir. Put the lid on and let it steam for about 4 minutes until the mussels have opened. Take the saucepan off the fire, add whole sprigs of thyme, stir gently, let stand for 2 minutes and then serve immediately.
- Serve with bread, french fries or pasta.
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