1 Tbs Oil
1 Onion, Finely Chopped
2 Cloves of Garlic, Crushed
Fresh Ginger, Finely
2 Cups White Wine
2 Cups Cream
Fresh Cilantro, Roughly Chopped
Salt & Pepper
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Place oil in Wok and add onion, garlic, and ginger.
- Pour white wine in the Wok and cook until liquid is reduced by half, and then add cream (Cover with the Dome to keep the heat—reducing will occur due to the ventilation holes in the Dome Lid).
- Toss in mussels, close Dome Lid, and allow to steam.
- Once mussels have all opened, add cilantro, salt, and pepper to taste. Serve immediately.
Serve alongside some crusty bread to mop up all the leftover creamy sauce.