Garlic and Golden Broth Mussels Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g fresh mussels, cleaned and debearded
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Rinse the mussels under cold water to remove any impurities. Discard any mussels that are open and do not close when tapped.

• In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until it is translucent and slightly golden, about 5-7 minutes. Add the grated ginger and sauté for another 1-2 minutes until fragrant.

• Add the white wine (or chicken broth) to the pot. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly. Add the chicken broth and bring the mixture to a gentle boil.

• Add the cleaned mussels to the pot. Cover and cook over medium heat for about 5-7 minutes, or until the mussels open. Discard any mussels that do not open.

• In a small bowl, mix the heavy cream with 5g of the Tea&Grill BBQ green tea seasoning. Stir well to combine. Add this mixture to the pot with the mussels and stir gently to combine. Let the soup simmer for another 2-3 minutes to allow the flavors to meld.

• Season the soup with salt and black pepper to taste. Stir in the chopped parsley.
• Ladle the mussels and golden broth into bowls. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender mussels in a rich, creamy broth with the unique flavor of green tea seasoning.