Total Time
Prep 0 mins
Cook 8 mins

I'm on a verjus kick! This recipe comes from MacCallum House Restaurant, Mendocino, CA.

Ingredients Nutrition


  1. Discard open mussels if they don't close when tapped.
  2. Sweat ginger in butter for about 1 minutes until soft, but not brown.
  3. Add rest of ingredients.
  4. Cover and bring to simmer in large stockpot. Steam gently until mussels open. Do not boil - mussels will toughen.
  5. Serve with chopped cilantro on top.