Authentic Asian Sauces
Blue Mussels in White Wine
What You Will Need
Ingredients
- 2lbs Blue Mussels, cleaned
- 1 Japanese Spring Onion, diagonally cut into thin strips
- ½ Onion, cut into strips
- ½ tsp Lee Kum Kee Minced Garlic
- 50ml Lee Kum Kee Apple Cider Vinegar
- 300ml Water
- 2-3 Thyme Sticks
- 50g Whipping Cream
- 70ml White Wine
- A dash of olive oil
- A pinch of Lee Kum Kee Black Peppercorn Grinder
- A pinch of salt
Made with
Lee Kum Kee products
How to make it
-
In a large pot over medium heat, add olive oil. Add onions stir fry gently for 1-2min or until softened. Add spring onions and garlic, stir fry for 1-2 min. Pour white wine and cook until the white wine evaporates.
-
Pour water and wait until boiled. Add mussels and cover the pot. Cook for 5-7 min or until the mussel shells are opened up. Remove from heat.
-
When the pot is off from heat, add apple cider vinegar, whipping cream and thyme. Stir well. Sprinkle it with black pepper and salt. Serve.
Tips
Do not overcook the mussels, otherwise they will turn tough and tasteless.
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