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Mussels in White Wine


1 kilo Mussels
2 cloves garlic, minced
2-3 Tbsp butter
1 Tbsp ginger, cut into small strips
½ cup white wine
dash of pepper


In a deep pan, saute garlic and ginger in butter until just cooked and tender.
Add the white wine and bring to boil.
Add the mussels and cover. Cook for 5-7 minutes stirring occasionally. It would already be salty so no need to add any. Add some pepper.
Serve with bread or rice or fries.
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