Riesling Steamed Mussels

Pickled Chillies

Ginger-Coriander Paste

Ginger-Coriander Paste

1. Combine ginger and garlic with salt in a food processor or mortar and pestle and begin to work into a paste
2. Add the coriander and parsley leaves and blend, slowly drizzling the oil into the mixture until a smooth, bright green consistency is achieved – should be like a pesto.
3. Keep paste in a sealed jar in fridge for a couple weeks.

Pickled Chilies

1. Simply clean the chilies and then slice into very fine rings, by slicing crosswise with a very sharp knife.
2. At this point, pack the chilies into a mason jar and pour over a sweet pickling liquid, which is equal parts white wine vinegar and sugar by volume (i.e. 1 litre sugar to 1 litre vinegar) that has been boiled to dissolve sugar and allowed to cool completely.

Riesling Steamed Mussels

1. Heat a dry sauté pot on the BBQ. Once hot pour the cleaned mussels in, all at once. Immediately ‘deglaze’ with Riesling, cover and give the pan a little shake – the mussels will begin to open.
2. Remove the lid, tilt the pan so that you have a spot with wine that you can place the ginger-coriander into, add the coconut milk, cover again, and swirl the pan to combine the paste with the liquid
3. Once the mussels have all opened, transfer to a deep serving bowl with a slotted spoon. Add the one small piece of butter to the liquid in the pan, swirling to melt, and then pour liquid over mussels.
4. Garnish the mussels by scattering some pickled chilies over top.
5. Lay the baguette on top