» Anthony Smook Sauvignon Blanc
Mussels in Lemon Grass & Coconut Milk
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18 Fresh Mussels (or use frozen in their half shells, defrosted)
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300 ml Coconut Milk
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1 Lemon Grass Stick, bruised
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1 Fresh Lime, juiced
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1 Handful Fresh Coriander, chopped
Bring a large pot of water to the boil and plunge the mussels in. As soon as the shells open remove them from the water. Any shells that do not open should be discarded. Set the mussels aside and prepare the coconut milk by bringing it to a simmer with the lemon grass and lime juice. Allow to simmer 2-3 minutes then remove from the heat. Allow it to infuse for 20 minutes then pour 10-15ml of the coconut milk into each shell. Place onto a braai grid for 2-3 minutes or until hot. Serve sprinkled with heaps of fresh coriander. Serves 3 (6 mussels per person).
Sauvignon Blanc matches beautifully with seafoods. |
