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 minsServes: 4MethodFirstHeat the olive oil in a large pan with a lid. Add the shallots, lemongrass,
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!
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