Mussels with White Wine and Lemon Gremolata

Serves 4:

120ml dry white wine

½ cup chicken stock

2 fresh small red chillies, deseeded and chopped

4 brown onions

2kg Coromandel green-lipped mussels, scrubbed and bearded


For Gremolata, combine:

2 tbsp grated lemon rind

2 tbsp chopped flat leaf parsley

2 tbsp chopped basil

2 cloves of garlic, finely chopped

Season to taste



Combine wine, stock, chilli and onions in a large stockpot and simmer over a high heat until reduced by ½.  Add mussels, cover and cook over medium heat until mussels open. Transfer mussels to 4 warm bowls, season cooking liquid to taste and pour over. Sprinkle mussels with gremolata and serve immediately with fresh crusty bread and a lemon wedge.


Suggested Wine

Sauvignon Blanc 2010

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