citrus coconut curry mussels

Once again, I have been offered the challenge to create recipes to pair with newly released wines from Brian Carter Cellars in Woodinville, WA. Always a big fan of Brian’s wines, I am eager to create. Here is one of the recipes I have developed for Brian’s new release, 2011 Oriana. The wine is a dynamic blend of Viognier, Roussane and Reisling, crisp acidity, fruity. I think it is a great match for this Asian dish.

Brian Carter Cellars Winter 2013 Release, Roasted Mussels
 
1 to 2 tablespoons vegetable oil
3 cloves garlic, chopped
2 tablespoons chopped shallots
1 teaspoon lemongrass, chopped (from bottom 3-inches of stalk)
1 small Thai red chile, thinly sliced
3 tablespoons red bell pepper, finely diced
fine zest of one half lime
1 to 2 teaspoons Thai green curry paste (optional)
3 to 4 cups canned unsweetened coconut milk
1 teaspoon fresh lime juice
juice of one orange
salt and pepper
2 pounds fresh mussels, scrubbed
2 cups cooked Jasmine rice
4 spring onions, both white & green part, thinly sliced
cilantro sprigs
thin wedges of lime
 

Heat oil in heavy large shallow pot over low heat. Add garlic, shallots, lemongrass, Thai chile, red bell pepper, lime zest and curry paste. Sauté until vegetables begin to soften, about 10 minutes. Add coconut milk; bring to a boil. Reduce heat and simmer uncovered 10 minutes.

Stir in lime and orange juice, season with salt and pepper to taste. Return to heat, and bring to boil. Add mussels. Cover and bring back to a boil. Reduce heat to medium low, cook until mussels open. Ladle into bowls atop Jasmine rice. Garnish with spring onions, cilantro and lime wedges; serve hot.

Makes 4 servings.


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