Quote:
Originally Posted by sonick
Eric Ripert of Le Bernardin recently posted this recipe on his twitter
Boil1cupChardonay+1/2onion+3 cloves of garlic + 1/2 cup dry spicy chorizo all sliced thin+1pound clams or mussels.Cover until opened.
|
I was flipping thru the channels the other day and this lady was cooking mussels on some cooking show. She waited till the end (when the mussels starting to open up) to add the white wine. I guess you can do it either way? I wonder how big of a difference it makes.
The recipe I posted along with yours both boil the wine prior to adding the mussels.