By chef Scott McGlinchey and Amanda Meyer
From the 2000 Wollersheim Winery Open House

2 lb. mussels
1 oz.olive oil
1 tablespoons chopped shallots
2 oz. Prairie Fumé
7 oz. coconut milk
1 piece lemon grass
1/4 tablespoon saffron
1/2 tablespoon curry
1/2 lime juiced
4 shakes fish sauce
1 loaf French bread

1. Clean and de-beard mussels. Rough chop lower portion of lemon grass. In medium sauce pot, add coconut milk, wine and lemon grass. Bring to a scald. Have a glass of Wollersheim Prairie Fumé while you are waiting. Let stand for 5 minutes. Strain out lemon grass and add curry, saffron and fish sauce.
2. In large pot with cover, heat olive oil until smoking, (good time for another glass of wine if you ask me), add shallots and sauté 30 seconds. Add mussels, stir and add coconut mixture and cover. Bring to boil, reduce heat and simmer for 3-4 minutes until mussels are opened and the meat has pulled together.
3. Divide into 4-6 bowls, serve with French Bread. Open a new bottle of Wollersheim Prairie Fumé and enjoy with friends.