Spicy Mussels with Ginger and Lemongrass
- Recipe by Annabel Langbein
A refreshingly acidic, lean-bodied Sauvignon Blanc is a nice contrast to the briny mussels and fragrant broth here. Two top New Zealand bottlings: the 2001 Brancott and the 2001 Babich.
Spicy Mussels with Ginger and Lemongrass
- Recipe by Annabel Langbein
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© Kieran Scott
Spicy Mussels with Ginger and Lemongrass
This recipe has not yet been reviewed.
- From New Zeal for New Zealand
- Published September 2002
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