Steamed Mussels

1. 1

   Pour chardonnay in a large saucepan and cook until reduced by half. Add coconut milk and 1 cup of water. Return mixture to a boil, reduce heat and simmer until ready to use.

2. 2

   In a large Dutch oven cook Chinese sausage over medium heat until rendered and golden brown. Add garlic and ginger and saute 2 minutes. Add chilies and lemongrass and saute for 1 more minute. Add mussels and enough chardonnay broth to come halfway up the mussels. Cover and steam until mussels pop open.

3. 3

   Discard any mussels that do not open. Sprinkle mussels with scallions just before serving.

4. 4

   NOTE: This recipe can be cut in half for 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.