Miso and coconut black mussels served with naan bread

Sauvignon Blanc

Serves 4

Chef Mariza de Jager


  • 1 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 celery sticks, cut into small cubes
  • 2 carrots, cut into small cubes
  • 2 cloves garlic, finely sliced
  • 4cm piece of ginger, peeled and cut into small match sticks
  • 1 stalk lemongrass, bruised
  • 270ml coconut milk
  • 2 tsp Sake (or dry Vermouth or dry Sherry)
  • 1 Tbsp soy sauce
  • 2 Tbsp miso paste
  • 1kg mussels, scrubbed and de-bearded
  • 1 red chilli, chopped
  • ¼ cup fresh coriander, roughly chopped
  • warm naan bread to serve


  1. Heat oil in a heavy saucepan on medium heat.
  2. Add the onion, celery, carrot, garlic, ginger and lemongrass. Fry until mirepoix (mixture of onion, celery and carrots) and garlic are translucent.
  3. Add coconut milk, sake, soy sauce and miso paste. Simmer for 5 minutes.
  4. Add the mussels and chilli and stir well. Cover with a tight lid and cook for 5 minutes or until all of the mussels have opened. Remove pan from heat and stir in the chopped coriander.
  5. Remove any un-opened mussels and place remaining mussels and broth in a large bowl.

Serve with warm naan bread and a glass of DUKE Sauvignon Blanc.