Lychee and Coconut Mussels Recipe
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
Serves: 4
Method
First
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.
Second
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.
Wine Match
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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