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.