Mussels in White Wine and Kam Heong - Kopi Thyme

Mussels in White Wine and Kam Heong 

SERVINGS 2 | PREP TIME 3-5 min | TOTAL TIME 10 min

  • 3 tbsp Kopi Thyme’s Kam Heong
  • 800 g Green tip Mussels (frozen) or option to use live mussels
  • ¾ cup White Wine
  • 1 tbsp Salt
  • Chili for some heat
  • Garnish with Parsley, Green Onion or Cilantro
  1. Heat up a medium pot on medium heat.
  2. Add Kam Heong paste, stir to heat up for 20 seconds.
  3. Add white wine and bring it up to a boil.
  4. Add mussels and cover turn down to medium heat. Steam until cooked or until all mussels are open, roughly 5 minutes. Stir after 2 minutes.
  5. Stir in garnish and remove from heat
  6. Serve immediately.
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