What you'll need:2 shallots, finely chopped2 tbsp olive oil1 stalk of lemongrass1 red chilli, finely chopped100ml white wine450g live mussels440ml coconut milk150g lychees, peeled or tinned1 tbsp coriander, choppedLime wedges, to serveTime: 30 mins Serves: 4 MethodFirstHeat the olive oil in a large pan with a lid. Add the
What you'll need:
- 2 shallots, finely chopped
- 2 tbsp olive oil
- 1 stalk of lemongrass
- 1 red chilli, finely chopped
- 100ml white wine
- 450g live mussels
- 440ml coconut milk
- 150g lychees, peeled or tinned
- 1 tbsp coriander, chopped
- Lime wedges, to serve
Time: 30 mins
Heat the olive oil in a large pan with a lid. Add the shallots, lemongrass, and chilli, and fry for a couple of minutes to soften. Add the white wine and bring to the boil.
Toss in the mussels, the coconut milk, and the lychees. Cover the pan and give it a proper shake. After 2 or 3 minutes, all the mussels should have opened (discard any which remain closed). Season with salt and pepper, and serve in a bowl with coriander scattered on top.
For the perfect wine pairing, crack open a bottle of the round and refreshing Fattori Gregoris Soave 2016. These two should be a winning combo!
There you have it -- a special recipe for Lychee and Coconut Mussels!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!Build my box