Spicy Black Mussels with a Sauvignon Blanc & Lemongrass Cream [Recipe]

Black mussels

Get ready to celebrate National Marine Week from 12 – 18 October 2015 and pledge to do your bit to preserve our marine life. Steenberg will be celebrating Marine Week with sustainable seafood choices at their two popular restaurants, Bistro Sixteen82 and Catharina’s but that doesn’t mean you can’t get the ball rolling already! Cook up this delicious Spicy Black Mussels dish courtesy of Kerry Kilpin, Executive Chef Bistro Sixteen82 and then visit Steenberg during Marine Week for a selection of yummy seafood items from the SASSI (South African Sustainable Seafood Initiative) green list.

Chef Kerry Kilpin ensures that she only buys locally and the fish she uses in her dishes are all on the SASSI green list so you can enjoy your meal with peace of mind. “Picking mussels off the rocks is a childhood memory for me, I would love my kids one day to do the same, so choosing sustainable seafood choices is an important factor to me.” – said Kerry.

Spicy Black Mussels with a Steenberg Sauvignon Blanc and Lemongrass Cream 

Serves 4


2kg cleaned fresh black mussels
10ml olive oil
1 onion sliced
10ml fresh chopped garlic
5ml chopped chilli
5ml chopped lemongrass
150ml Klein Steenberg Sauvignon Blanc
600ml cream
30ml Suree Tom Yum paste (or any good quality Tom Yum paste)
3 spring onions chopped
20g coriander chopped
20g chives chopped
coriander to garnish
Fresh ciabatta (optional)


Sweat the onions, lemongrass, chilli and garlic in a large pot over a medium heat until soft. Add the mussels and white wine. Place the lid on the pot. Once the wine has come to a boil, add the cream and allow to cook further until the mussels open. This should take about 5 minutes on high heat.

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Once the mussels are open, strain and place the cream back into the pot. Bring the cream to a boil and add the Tom Yum paste. Taste. Season with salt if necessary. (You may add more Tom Yum paste if you like a little more spice). Add the chopped coriander, chives, spring onions and mussels. Stir through.

Serve with delicious fresh ciabatta to mop up the sauce and pair with Klein Steenberg Sauvignon Blanc.

For more information on the SASSI green list click here.

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