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New Zealand

Green Mussels in Ginger Broth

• 1 lb. green lip mussels
  
• 4 oz. white wine
  
• 16 oz. clam juice
  
• 1 oz. chopped shallots
  
• ½ oz. oregano
  
• pinch oregano
  
• ½ oz. shaved ginger
  
• 1 ea. hot red pepper, rehydrated
  
• 1/8 tsp. sesame oil
  
• to taste salt
  
• to taste black pepper
  
• ½ oz. julienne carrot
  
• ½ oz. julienne leek
  
• ½ oz. julienne celery

Garnish with chive sticks, chiffonade of pickled ginger

Method of Preparation:

Reduce white wine by ¾. Add all ingredients except mussels, carrots, leeks, and celery. Simmer 2 minutes. Add mussels and vegetables. Cook until open. Garnish with chiffonade ginger and parsley.
Serves 4.