Lemongrass Mussels Paella
1 large onion, minced
4 stalks lemongrass, white part only, finely minced
1 tablespoon minced garlic
2 cups sushi rice
1 cup white wine
2 cups chicken stock
2 pounds PEI mussels, scrubbed
1/2 bunch parsley, chopped, for garnish
1 lemon, wedged, for garnish
Kosher salt and freshly ground black pepper to taste
Olive oil to cook
Lightly coat a large paella pan over medium-high heat with olive oil and add onion, lemongrass and garlic and saute until soft. Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics. Deglaze with white wine and reduce by half. Add stock and season. Stir the rice, check again for flavor. Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through. Discard any unopened mussels. Serve family style in pan, garnished with chopped parsley and lemon wedges.
SA Prum Essence RieslingFrom Mosel-Saar-Ruwer, Germany. Fresh fruit flavors perfectly balanced by acidity and mineral character. Aromatic, with scents of apricot and peach. Pairs well with a range of light appetizers and seafood dishes. Stainless steel fermented.