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Thai style Mussels
- pair with Holly's Hill Vineyards
Viognier
2 1b. mussels
1 tbsp olive oil
1 small white onion
1 cup Viognier
1/2 can coconut milk
1 cup chicken broth
1 tsp diced ginger
zest of one lime, diced
salt and pepper to taste
cilantro for garnish
Add olive oil to a large pot over high heat.
Add onion and cook until translucent. Add the wine and reduce liquid by one half. Add the coconut milk, chicken broth, ginger and lime and simmer over medium heat for a few minutes. Return heat to high, add the mussels and cover with lid continuing to cook until the mussels open. Season with salt and pepper and garnish with cilantro. Add some lime juice if needed to adjust the sweetness of the coconut milk.
Note: Discard mussels that do not open in the cooking process.
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