Mussels in Garlic Butter
Servings - 4
50g butter 1 tablespoon ginger, minced
2 tablespoons garlic cloves, minced
1 large onion, chopped
1 kg mussels
Chilli flakes to taste
Pepper to taste
Salt to taste
1 tablespoon chicken broth powder
Fresh parsley for garnish
Lemon juice to taste
Start by cleaning the mussels with cold water and a brush until the water is clear.
Get rid of any mussels that stay open or don't close when tapped gently.
Heat butter in a big cooking pot on medium-high until it's shiny.
Add ginger and garlic. Stir until it smells good.
Then, put in the onion and cook for 2 minutes. Add the mussels and season them with spices and salt.
Give it a good stir, cover it, and let the mussels cook for 4 to 5 minutes until they open up (stir them quickly in the middle).
As soon as the mussel shells open, turn off the heat and mix in fresh parsley and lemon juice.