Ingredients:

• 100 ml of white wine
• 1 kg of fresh and clean mussels
• 10 g of grated fresh ginger
• 1 red onion
• A sprig of celery
• A few leaves of fresh coriander
• 1 plain unsweetened Greek yogurt
• 50 g yellow chili paste
• 40 ml lime juice

Preparation

1. First clean the mussels well and open them in a steamer with white wine. Let them cook for 1 minute until they open and then remove them from the pan.
2. Then filter the liquid through a strainer and set aside.
3. In a bowl, mix the chopped ginger with half a chopped red onion, chopped celery and cilantro.
4. Then add the strained cooking liquid.
5. Mix all the ingredients well and finally add the yogurt, chili paste and lime juice.
6. Reduce everything in a blender until you obtain a kind of liquid called leche tigre.
7. Fill the clam shells with the tiger milk.

Serve: Garnish each mussel with the remaining chopped red onion on top.