Clarissa, my wife, is the expert in the family when it comes to Asian food but every now and then I like to give it a go. I admit upfront that this mussel dish is far from a traditional Asian recipe, but it is my interpretation and, if I say so myself, it is absolutely declicious
2 kg Mussels in the shell, cleaned and debearded
2 tbs Peanut Oil
1 Lemongrass stem, finely chopped
1 fresh long green chilli, thinly sliced
1 fresh long red chilli, thinly sliced
2 golden shallots, thinly sliced
4 garlic cloves, thinly sliced
1 x 3cm piece of ginger, julienned
Handful of coriander, washed, leaves picked, roots chopped
1 x 400gm tinned chopped tomatoes
1 x 270ml tin Coconut Milk
Rince the mussels and drain well.
Place a large heavy based saucepan or stockpot over a medium-high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, the cover and bring to the boil.
Cook for 5 minutes, shaking the pan a few times, until all the mussels are open. Discard any un-opened mussels.
Serve garnished with the cucumber leaves
And to wine match,
McArthur Ridge Aurora Sauvignon Blanc 2025
Why this works
McArthur Ridge Aurora Sauvignon Blanc is an excellent match for Asian-style mussels. The wine’s bright citrus acidity, herbal notes, and tropical fruit profile complement the aromatic ginger, lemongrass, chili, and coconut milk in the broth. The acidity cuts right through the richness of the shellfish.
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