Ingredients
2 vine-ripened tomatoes
1 long red chilli, chopped
3 garlic cloves, crushed
2 golden shallots, finely chopped
1/2 bunch flat-leaf parsley, picked and coarsely chopped, plus extra leaves to serve
1/2 bunch coriander, picked and coarsely chopped, plus extra leaves to serve
1 lemongrass stalk, white part only, thinly sliced
1 kg black mussels, scrubbed and de-bearded
50 ml olive oil
150 ml Villa Maria Sauvignon Blanc
Method
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Score a small cross in the base of each tomato using a small sharp knife, then place in a saucepan of boiling water until skins split (30 seconds). Refresh in a bowl of iced water, drain. Peel and de-seed the tomatoes, discarding skins and seeds. Finely chop.
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Combine tomato in a large bowl with chilli, garlic, shallot, chopped parsley, chopped coriander and lemongrass. Add the mussels, toss to combine well and season to taste.
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Heat olive oil in a large saucepan over high heat until it begins to smoke, add mussels and tomato mixture, then add the white wine. Cook, stirring occasionally, for 1-1 ½ minutes, then cover with a lid and cook, shaking saucepan occasionally until mussels open (3-4 minutes). Tip into a colander placed over a bowl to drain cooking liquid.
