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Euten Lindsey's mussels, white wine and ginger
Euten Lindsey's mussels, white wine and ginger
added by Hugh's Three Good Things

Guest chef Euten Lindsey's mussels, white wine and ginger, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 - 15 mins
Cook Time
  • 4-5 mins
  • 2
  • 1kg mussels, cleaned, beards removed
  • 2tbsp white wine
  • 4cm knob fresh ginger, peeled and chopped
  • 1 small Shallot or ½ a small onion, peeled and chopped
  • Garlic
  • chilli
  • Lemon
  • White wine
  • 25g Butter
  • 25g Plain flour
  • Parsley
  • Thyme
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In a heavy based pan with a tight fitting lid add the chopped ginger, chopped shallots or onion, the garlic, chilli, white wine and the lemon juice. Add the mussels, cover with lid and cook on high heat for about 4-5 mins or until the shells are all opened. Discard any mussels that have not opened once all the others have. Remove the pan from the heat.

Strain the mussels and set to one side, reserving the cooking liquor. Return the pan to stove add cooking liquor and allow to boil. Mash together the butter and flour until completely combined. Add the butter/flour mix to the cooking liquor in small pieces, stirring between adding to mix well. This will help the sauce thicken. Taste and adjust the seasoning as necessary. Add the parsley and thyme then pour the sauce over the mussels and serve

Serving suggestion: Would go sweetly with fresh crusty bread or roll


Get the book that inspired the series: Hugh's Three Good Things.

3 replies
Replied on

This sounds delicious! I always think with mussels, you really do only need a couple of ingredients. I normally choose garlic and chilli, I've never thought to use ginger before but will certainly be trying this next time I get some mussles. I do like getting them from the shoreline, but the big kilo sacks of rope-grown mussles are just as good. Ginger is so cheap at Asian foodstores. I would maybe still use chilli too, and also a dash of cream, if I'm allowed to have three ingredients as well as the mussels (cheat!)

Replied on

This is truly Fusion Cuisine which will be served at The Old Friary very soon.

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