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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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