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New Zealand


Green Mussels in Ginger Broth

  • 1 lb. green lip mussels
  • 4 oz. white wine
  • 16 oz. clam juice
  • 1 oz. chopped shallots
  • ½ oz. oregano
  • pinch oregano
  • ½ oz. shaved ginger
  • 1 ea. hot red pepper, rehydrated
  • 1/8 tsp. sesame oil
  • to taste salt
  • to taste black pepper
  • ½ oz. julienne carrot
  • ½ oz. julienne leek
  • ½ oz. julienne celery

Garnish with chive sticks, chiffonade of pickled ginger

Method of Preparation:

Reduce white wine by ¾. Add all ingredients except mussels, carrots, leeks, and celery. Simmer 2 minutes. Add mussels and vegetables. Cook until open. Garnish with chiffonade ginger and parsley.
Serves 4.


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