Mussels in an Aromatic White Wine Broth


Serves 4

2 Tbs olive oil or butter
1 onion, finely chopped
2 stalks lemongrass, bruised
4 slices fresh ginger
500ml Nederburg Heritage Heroes The Young Airhawk
Juice of 1 lime
1 kg black mussels
Bunch fresh coriander, chopped
¼ cup Sriracha sauce
Toasted bread to serve


Heat olive oil in a large wide shallow pot or pan.

Sauté the onions, lemongrass and ginger gently until the onions are translucent.

Add the wine and lime juice then bring to the boil.

Add the mussels, cover with a lid, then cook until the mussels are cooked through – about 15 minutes.

Add the coriander and sriracha, then toss the mussels in the broth.

Serve with extra lime wedges.