This recipe is courtesy of Vanessa Gonzalez of Garrido's Bistro & Pastry.
Mussels Steamed in White Wine
Yield: 1 appetizer serving
2 cloves garlic, chopped fine
2 tbsp. Green onion, chopped fine
10 New Zealand Green Lip Mussels in the half shell
Salt and freshly ground black pepper
1. Heat oil in a saute pan over medium heat.
2. Add garlic and green onion, and saute briefly. Add the mussels with the shell-side up and cook for about a minute.
3. Flip the mussels, add salt and pepper, and flip them back. Cook for another minute.
4. Add wine, and the lime juice. Let cook another 30 seconds until the pan sauce reduces and the mussels are done.
TIP: When the mussels are done, you'll notice that the flesh loosens from the shell slightly.
It is important not to overcook the mussels, when they are overcooked they become rubbery and change color, orange mussels turn white and white mussels turn grey when they are overcooked.
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