This buttery shellfish dish will definitely be a hit at the dining table
Photo: VENUE By Sebastian
Located at the swanky Downtown Gallery, VENUE By Sebastian offers a refreshing dining experience with its sharing plates concept of tantalising European cuisine. Spun with a touch of Asian flavours, the contemporary fare features a mix of communal dishes in sharing portions across eight culinary categories including Fritti & Greens, Pasta and Sides.
When at this dining abode, gatherings of loved ones bonding over good food and hearty conversations are often observed. To re-create that similar heartwarming scene, call over a company of friends as you whip up Chef-Owner Sebastian Ng’s easy-to-make Bonchot Mussels for a time of indulgence and merrymaking!
Ingredients
- 250g of Mussels
- 1 Shallot
- 1 Garlic Clove
- 50ml of White Wine
- 60 grams of Butter
- 8 strands of Saffron
- 2 Tablespoons of Grapeseed Oil
Directions
- Rinse and clean mussels
- Stir shallots and garlic with grapeseed oil under gentle heat until soft
- Add mussels and white wine, cover until mussels are open
- Stir in saffron and butter
- Serve immediately
#01-02, 6A Shenton Way, Downtown Gallery
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