Last summer I enjoyed a sumptuous dinner in a beautiful candle lit garden at an old villa surrounded by fragrant Stephanotis and Plumbago in the Mediterranean. My dear friend Vanessa treated us to the freshest seafood, prepared in inspiring variations. We started the dinner with mussels cooked with coriander, turmeric, cayenne and ginger in a wonderful broth made with coconut milk and lemon. She inspired me to this recipe, I just added some more spices and vegetables and replaced the coconut milk with white wine. —Meike Peters | eat in my kitchen
Test Kitchen Notes
WHO: Meike Peters ° eat in my kitchen is a food blogger and photographer living in Berlin.
WHAT: A big pot of herby-spicy mussels that comes together in minutes.
HOW: Sauté your ginger, lemongrass, garlic, and vegetables; mix in spices, white wine, and lemon juice; steam your mussels. Garnish with fresh cilantro.
WHY WE LOVE IT: This is just the kind of light seafood dish we crave when the weather starts getting warm; we love the intensity of the spices and aromatics, and how quickly it goes from the stove to the table. We recommend some good crusty bread to sop up that broth -- and a glass of crisp white wine. —The Editors