This is another very easy dish to make.
I bought shelled mussels from Sheng Shiong previously but they were not as good, plump and big as the ones sold at QB Food.
For this dish, you just need to add 20g butter in a soup pot, throw in chopped spring onions (I used the white parts and reserve the green portion for garnishing) & orange zest from 1/2 an orange and stir-fry for <1minute, add 1 cup of wine and 1 cup of chicken stock and bring to boil, and then add 200g mussels & cook for 1-2 minutes, then garnish with chopped parsley (if you have) – I only use spring onions here.
It’s easy, delicious & all comfy goodness!
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