For the cooking of this north fife dish, you will need :-
About 1 kilo of mussels cleaned removing any clinging sea life from the shells, pull out the hairy strings, as this is done move the two halves across in your fingers any live mussel will react and become Immovable. Keep, discard any that don’t or are broken.
For the sauce.
A couple of small onions
Garlic Chopped
Zest of half a lemon
Fresh Parsley
Fresh ginger grated
25 grams of unsalted butter
A slurp of olive oil
A large glass + of white wine
Saute the onions and garlic in the butter and oil for a few minutes then add the ginger lemon zest and wine. Boil for a few minutes longer, toss in the mussels and chopped Parsley cook until the mussels open, a couple of minutes. Serve immediately. Enjoy.
Ready to eat now. Hot and steaming.
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