Lemongrass & Chilli Steamed Mussels

Ingredients

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

Awaken your senses with our Lemongrass & Chilli Steamed Mussels recipe perfectly paired with the gooseberry, passionfruit and fresh citrus flavours of the Villa Maria Marlborough Sauvignon Blanc.

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.
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.
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.