Chef Michael Bates-Walsh - Mussels with Lemongrass Ginger Broth

12:11 PM, Mar 17, 2014   |    comments
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Chef Michael Bates-Walsh from the restaurant C2, located in the newly renovated Westin Portland Harborview Hotel shares his recipe for mussels.

More information on the WESTIN PORTLAND HARBORVIEW



  • minced garlic 1 TBL
  • minced shallots 1 TBL
  • minced ginger 1 TBL
  • sliced lemongrass 1 TBL
  • limes sliced in half 2.00
  • Maine Sea Salt pinch
  • fresh cracked pepper pinch
  • sliced scallions 2 each
  • white wine 3/4 of a bottle
  • french bread 1/2 loaf
  • bang island mussles 2 lbs


warm a sauce pot and drizzle with oil, sweat garlic, shallots, ginger, and lemon grass, then add lines and white wine, season with salt and pepper and let simmer for about five minutes, strain the liquid and return the liquid to a boil, when boiling add cleaned Bang Island Mussels cover pot and let cook for about one and a half minutes, transfer mussels and broth to serving bowl garnish with sliced scallions, French bread.  Enjoy with friends!

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