STEAMED MUSSELS
This dish includes three warming foods: mussels, fennel, and scallions. Mussels support the body and build Kidney Qi while Fennel helps warm cold conditions in the body. Scallions are also warming and benefit the Lung.
[cooked-sharing]
Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.
Meanwhile, make the mussels:
In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.
Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.
While the mussels are cooking, saute the fennel:
Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.
Add the scallion and a dash of salt. Cook for about 10 seconds.
Then add the fennel. Sauté lightly. Add black pepper to taste.
Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.
Ingredients
Directions
Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.
Meanwhile, make the mussels:
In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.
Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.
While the mussels are cooking, saute the fennel:
Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.
Add the scallion and a dash of salt. Cook for about 10 seconds.
Then add the fennel. Sauté lightly. Add black pepper to taste.
Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.
