Lemongrass & Chili Mussels

Published 19 February 2024

Fresh and vibrant, our Private Bin Sauvignon Blanc pairs well with a range of delicious summer dishes. But there is one summer treat that really accentuates the flavours of this wine, and that is a zingy seafood dish. Awaken your senses with our Lemongrass & Chili Steamed Mussels recipe.


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


  1. 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.
  2. 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.
  3. 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.

Pairs with

Marlborough Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.