COCONUT LIME MUSSELS
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.
If you liked this Roussanne recipe, head over to our Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.
ROUSSANNE TASTING NOTES
Originally grown in the Rhone region of France, this varietal is known for its richness and full body with flavors of honey and pear when grown in a warm climate like Calaveras. This wine’s grape is characterized by its reddish or “russet” color when ripe.
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