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Awaken your senses with this Lemongrass & Chili Steamed Mussels recipe perfectly paired with the gooseberry, passionfruit and fresh citrus flavours in Villa Maria Bin Marlborough Sauvignon Blanc.

You will need:

  • 2 vine ripened tomatoes
  • 1 long red chilli
  • 3 garlic cloves, crushed
  • 2 shallots, finely chopped
  • ½ bunch of flat leaf parsley, picked, coarsely chopped, plus extra to serve 
  • ½ bunch coriander, picked and coarsely chopped, plus extra leaves to serve
  • 1 lemongrass stalk, white part only, thinly sliced
  • 1 kg black mussels, scrubbed and de-bearded
  • 50 ml olive oil
  • 150ml Villa Maria Sauvignon Blanc

To make:

  1. Score a small cross in the base of each tomato using a small sharp knife, then place in a saucepan of boiling water until skins split (30 seconds). Refresh in a bowl of iced water, drain. Peel and de-seed the tomatoes, discarding skins and seeds. Finely chop.
  2. Combine tomato in a large bowl with chilli, garlic, shallot, chopped parsley, chopped coriander and lemongrass. Add the mussels, toss to combine well and season to taste.
  3. Heat olive oil in a large saucepan over high heat until it begins to smoke, add mussels and tomato mixture, then add the white wine. Cook, stirring occasionally, for 1-1 ½ minutes, then cover with a lid and cook, shaking saucepan occasionally until mussels open (3-4 minutes). Tip into a colander placed over a bowl to drain cooking liquid.

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