Ginger and chipotle mussels
Photo by Vanessa Lewis
- Put the wine and onion in a large saucepan, place the lid on and cook until the onion is soft. Add the mussels, replace the lid and steam till the mussels just start to open. It’s important to discard mussels whose shells don’t open.
- In a smaller saucepan, melt the butter; add the ginger and chipotle tabasco then set aside.
- Remove the mussel meat from the shells along with the tongues and beards.
- Add the mussel meat into the butter sauce and mix to coat, reheat the mussels gently in the sauce.
For another easy seafood recipe from Simon, see smoked kahawai and turmeric butter