In celebration of International Sauvignon Blanc Day on 5 May, we thought we'd share a recipe that you could prepare that pairs exceptionally well with a local Sauvignon Blanc! This recipe and many others can be found on aquaculture.org.nz

Kono Greenshell Mussels in a Coconut Curry Sauce

Ingredients
40 Kono Greenshell Mussels (Frozen ½ shell) – defrost in a container & reserve any juice that comes from defrosting for the sauce.
2 tbls Madras Curry – see recipe below
300 mls Coconut Cream
1 Lime – juice
Garnish – Fresh Coriander, Red (mild) Chillis – thinly sliced

Madras Curry Paste Ingredients
2 tbls Butter
100 gms Shallots – finely diced
2 cloves Garlic – finely diced
1 tbls Fresh Ginger – grated
200g Tomato Puree

½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Ground Caraway
½ tsp Black Pepper
½ tsp Chilli Powder (to your own taste)
1 tsp Tumeric Powder
½ tsp Ground Fenugreek Seeds
2 tsp Garam Masala
½ tsp Salt

Method
Madras Curry Paste – In a non-stick fry pan over a medium heat melt the butter & slowly cook the shallots, garlic & ginger without color. This should take a few minutes, reduce the heat to low then add all the spices & continue to slowly cook for another 4-5 minutes constantly stirring. Add the tomato puree & allow to slowly reduce to ½ the volume. Remove from the heat & allow to cool. Store in a sealed container (glass is best).

To Complete the Dish – place a large fry pan/pot with a lid (whatever your choice of cooking utensil it will need to take 40 mussels) on a medium high heat & place the 2 tbls of madras curry paste in the pan with the coconut cream & bring to a simmer. Place the mussels into the pot with the reserved mussel juice & place the lid on the fry pan/pot. Bring the sauce up to a boil & allow to cook with the lid on for 1 minute. Carefully remove the lid & portion 10 mussels per plate, taste & season the sauce as required then evenly distribute the sauce across all the plates, squeeze the over the mussels & garnish with coriander & sliced chilli. Option – serve with a side of sweet potato fries.

Chefs Notes:
You can obviously purchase a store brought curry but making your own allows you to adjust the spices to suit your own taste & has a certain amount of satisfaction & achievement. This dish could also be served in a larger bowl & served as a shared dish. Sweet potato fries offer a sweet textural side dish that complements the flavours. For best results purchase whole spices & grind them as required to maintain flavour integrity.

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