1TB Olive Oil
1 Medium Brown Onion Finely Diced
1 Green Chilli Finely Chopped
1tsp Minced Ginger
2tsp Minced Garlic
1 Bunch Coriander Stalks
80ml White Wine
1kg Mussels Cleaned
100g Butter Diced
Juice of 1 Lime
1 Bunch Coriander Leaves
Salt and Pepper
Cook the onion in a stock pot or large saucepan for one minute in the olive oil.
Add the chilli, ginger, garlic and coriander stalks and cook over a medium heat for 2-3 minutes.
Add the white wine and reduce by half.
Add the cream and reduce by half. The sauce should be slightly thickened at this stage to allow for the mussel juices.
Add the mussels and put a lid on the pot. Simmer gently for about 3-5 minutes - or until the mussels have opened. Remove from heat and leave the lid off.
Add the butter, lime juice and coriander leaves and stir well to combine. Season with salt and pepper at the table if required.
Chef's Tip: Consider serving with steamed rice or baguette for a more substantial meal!