COCONUT LIME MUSSELS
This recipe was provided by Chef Thomas Costa of V Restaurant, one of our premier restaurants in Calaveras, located on historic Main Street in Murphys and specializing in French cuisine.
2 tbsp extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
2 tsp fresh ginger, peeled & grated
2 tsp lemongrass
3 tbsp fresh lime juice
1 tsp fresh lime zest
2 cups Calaveras Roussanne
1 cup unsweetened coconut milk
1 lb mussels, scrubbed and debearded
In large pan, heat the olive oil over medium-high heat. Add the shallots. Sauté until translucent, about 2 minutes. Add the garlic, ginger and lemongrass. Stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, releasing anything that may have stuck to the bottom of the pan.
Bring the mixture to a boil, about 2 minutes. Stir in the coconut milk and lime zest. Reduce heat to medium. Add mussels and cover until all shells have opened, about 5 minutes.
Serve in bowl-like dish and garnish with fresh parsley or chives.
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