Butter wine sauce instead is cooked down with fresh aromatics like Vietnamese purple basil, lemongrass, shallots, garlic, chives, jalepeno, red chili, siracha, cilantro and fish sauce.

To celebrate my parents arrival and AAPI Heritage month, I wanted to make my parents dinner since they always cook for us and it gave me a chance to and talk to them more about our family’s heritage.

I took a twist on a Vietnamese lemon grass & steamed mussel recipe I had and swapped out the chicken broth for a butter wine sauce.

The result? Delicious, the Vietnamese herbs with the cooked down white wine and butter was such an amazing pairing, it was very smooth, familiar, and aromatic (Think Vietnamese purple basil, lemongrass, shallots, garlic, chives, jalepeno, red chili, siracha, cilantro and fish sauce cooked down with steamed and buttered mussels...) 😍.