New Zealand Green Lipped Mussel with Fava Beans and Fresh Lemongrass

Yield:  4 servings

Preparation time is 30 minutes

Ingredients

• 4 pounds of fresh mussels, scrubbed and de-bearded
• 2 medium carrots, peeled and cut in macedoine
• ½ small turnip, peeled and cut in macedoine
• ½ celeriac, peeled and cut in macedoine
• 1 cup of fava beans, cooked and peeled (250 grams)
• 2 medium size tomatoes, peeled and diced
• 1 stalk of lemongrass
• 1 small piece of fresh ginger, peeled and minced
• ½ cup Pelee Island Sauvignon Blanc wine (125 millilitres)
• 2 sprigs of fresh tarragon
• 2 sprigs of fresh parsley
• sea salt and Szechwan pepper
• 1 star anise

Directions

1. In a large skillet, saute the vegetables in olive oil until tender. Deglaze the pan with the dry white wine. Add the lemongrass and the ginger. Add the mussels and the fava beans. Add half of the fresh herbs and season with sea salt, the Szechwan pepper and the star anise. Cover the pot and cook for 5 minutes.
2. Remove the mussels and the vegetables from the pot and reduce the sauce for 3 minutes. Add the butter at the end to create an emulsion and add the rest of the fresh herbs. Pour the sauce over the mussels and vegetables in a bowl.