Tohu Awatere Valley Sauvignon Blanc with Delicious Fragrant Coconut Greenshell™ Mussels

Serves 2

Ingredients

  • 1kg Halfshell Mussels (defrost in the fridge or run under cold water) 

  • 1 Red Onion

  • 3 Stems Spring Onions

  • 3 Peeled Garlic Cloves

  • 1 thumb Ginger 

  • 1 thumb Fresh Turmeric (can substitute for 1 tsp dried) 

  • 1 Stem Lemongrass 

  • 1 Green Chilli 

  • 3 Kefir Lime Leaves 

  • 1 Lime

  • 1 Lemon

  • 1 Can (400 mls) Coconut Milk  

  • 50mls Olive Oil 

  • 50g Butter 

  • Salt and Pepper 

  • Fresh Coriander

  • Crusty Bread to Serve 

Method

Add olive oil and butter to a wide bottomed pan. 
 
Slice the red and spring onions and add to the hot pan - sauté for 2 minutes, while this is cooking slice the garlic and green chilli finely, slice the ginger and turmeric roughly and hit the lemongrass stick a couple of times (carefully with the back of the knife to release the oils).
 
Add the garlic, chilli, ginger, turmeric and lemongrass to the pan and cook a further 2 minutes , add the lime leaves and stir, followed by the coconut milk and a good grind of salt and pepper.
 
Once the broth has reached boiling point stir through the mussels, cover and cook for 5 minutes, 
 
While the mussels are cooking slice your lemon into wedges and roughly chop your desired amount of coriander. After 5 minutes add the juice and zest from the lime and the coriander, stir and turn off the heat. Taste the sauce and add more salt and pepper if needed. 
 
Serve immediately with fresh or grilled crusty bread and lemon wedges.

Pairs perfectly with Tohu Awatere Valley Sauvignon Blanc with flavours of juicy ripe lemon and lime, sweet fresh pineapple, and crunchy green apple.

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