Curry-Coconut Steamed Mussels • St. Francis Winery & Vineyards

Name: Curry-Coconut Steamed Mussels • St. Francis Winery & Vineyards
Ingredients: Pair with Cuvée Blanc; Trim lemongrass by removing the outer leaves, using only a 1/4 of the root end.; Smash with the flat side of a knife and cut into one-inch pieces.; Heat oil in a large pot, add sliced onion and cook until soft. Add garlic, lemongrass, ginger, and curry paste, stirring until golden.; Add coconut milk, fish sauce, and 2 tablespoons of water to the pot and bring to a simmer.; Add mussels to pot and cover. Cook for about 8 minutes or until mussels are open, stirring occasionally.; Discard any mussels that do not open. Add lime juice to the pot; stir in cilantro. Serve immediately.

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Delicious culinary pairings perfect for serving alongside St. Francis wines.

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Ingredients

Pair with Cuvée Blanc
Trim lemongrass by removing the outer leaves, using only a 1/4 of the root end.
Smash with the flat side of a knife and cut into one-inch pieces.
Heat oil in a large pot, add sliced onion and cook until soft. Add garlic, lemongrass, ginger, and curry paste, stirring until golden.
Add coconut milk, fish sauce, and 2 tablespoons of water to the pot and bring to a simmer.
Add mussels to pot and cover. Cook for about 8 minutes or until mussels are open, stirring occasionally.
Discard any mussels that do not open. Add lime juice to the pot; stir in cilantro. Serve immediately.