|2||Spring onions, finely chopped|
|1 knob||Ginger, grated|
|1||Lemon, zest and juice|
|1||Chilli, finely chopped|
|1 piece||Lemongrass, crushed|
|1 cup||White wine|
|1 splash||Olive oil|
|24||Mussels, cleaned (Main)|
|1 serving||Sweet chilli sauce|
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- Crush garlic with salt. Add to a bowl with spring onions, ginger, the zest and juice of a lemon, fresh chilli, some freshly ground black pepper, lemongrass, white wine, and a glug of olive oil. Whisk together.
- Toss mussels on a barbecue hot plate, pouring this mix over them to flavour and steam them open.
- Once cooked, open and serve on the half shell, brushed with a sweet chilli sauce.