Asian steamed mussels

1 tablespoon sesame oil
1 tablespoon canola oil
1 white onion, finely diced
2 cloves garlic, thinly sliced
2 stalks lemongrass, outer layers peeled away, white part finely chopped
1 long red chilli, deseeded, sliced
6 kaffir lime leaves, central spines removed, finely chopped
1 tablespoon Thai fish sauce
1 cup dry riesling
1kg-1.5kg green-lipped mussels, scrubbed and debearded
1⁄2 cup fish stock (optional)
handful coriander leaves

Heat the oils in a heavy-based saucepan over medium heat. Add the onion and fry for 5 minutes or until softened then add the garlic, lemongrass, chilli and kaffir lime leaves. Cook for a further minute then add the fish sauce and wine. Cover and cook for 2 minutes to allow the flavours to infuse.

Increase the heat to high and add the mussels to the saucepan. Cover and cook for 5-7 minutes or until the mussels have opened (discard any that haven’t).

Taste the juice and adjust the seasoning if necessary – you may need to tip out a little of the liquor and add some fish stock.

Serve on individual plates or on one large platter, garnished with coriander leaves.