Mussels in an Aromatic White Wine Broth

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Mussels in an Aromatic White Wine Broth

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Ingredients

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2 Tbs olive oil or butter
1 onion, finely chopped
2 stalks lemongrass, bruised
4 slices fresh ginger
500ml Nederburg Heritage Heroes The Young Airhawk
Juice of 1 lime
1 kg black mussels
Bunch fresh coriander, chopped
¼ cup Sriracha sauce
Toasted bread to serve[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Sauté the onions, lemongrass and ginger gently until the onions are translucent.

Add the wine and lime juice then bring to the boil.

Add the mussels, cover with a lid, then cook until the mussels are cooked through – about 15 minutes.

Add the coriander and sriracha, then toss the mussels in the broth.

Serve with extra lime wedges.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]