West coast mussels with coconut, ginger, chili & coriander

Ingredients: 40-50 mussels, 200ml coconut cream, 1-2 red chilies, 1 bunch coriander, 50g ginger, zest of 1 lime, 2-3 lime leaves, 2 cups fish stock and 2 cups water, ½ cup white wine


Rinse the mussels in cold water. In the palm of your hand, hold the mussels with the widest part of the mussel facing you. You will see a beard at the furthest end of the shell. Pull it towards your body firmly. It should move forward to the front of the shell and then snap out. Repeat this with all of the mussels so there are no beards remaining. Rinse the mussels again and give them a light scrub if need be. Put the mussels in a pot with the fish stock and the wine. Cover with a lid and put on medium heat. Steam until the mussels begin to open. Take the mussels out one at a time as they open. Each mussel will take a little longer, so you should take them out when they are perfectly cooked. Once they are cooked, take the whole piece of clam meat out of the shell and put it in a bowl. When done, return the mussel shells to the cooking liquid, cover the pot with a lid and cook for another 15 minutes over medium heat. The shells will give the sauce a more intense flavor later. In the meantime, seed the chili peppers, wash the coriander and chop both. Peel the ginger and finely chop it into a paste. In the next step, remove the clam shells and strain the remaining liquid through a tea towel. Now put the liquid in a pot and add chili, coriander, lime zest, coconut cream, ginger and lime leaves. Let it simmer for a few minutes until it thickens slightly, and season as needed. When ready to serve, gently heat the mussels in the sauce. Serve with fresh sourdough bread and garnish with some fresh coriander, if desired.

Our Wine recommendation:

The ideal companion to maritime dishes such as fish or seafood is the Delaire Graff Sauvignon Blanc 2019, which impresses with its temperament and aromas of asparagus and freshly cut grass. With fruitier notes, the Delaire Graff The View White Blend 2019 is convincing, with its soft character making it a wonderful food companion. The ideal white wine to accompany seafood is also the Delaire Graff Chenin Blanc Swartland Reserve 2019, which pampers the palate with subtle honey notes and toasted almonds.

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