Thai Style Mussels

Serves 4

3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 limes
2 red chillies, finely sliced

Place the mussels in a bowl of cold water. Discard any open ones.

Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic,  ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.

Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.

Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.

Delicious served with crispy bread or rice to mop up the juices.

If you're looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Wine advice: Iphöfer Kronsberg Scheurebe - Kabinett Trocken

Iphöfer Kronsberg Scheurebe - Kabinett Trocken - white wine

Chefs Notes:
We drank this wine with Thai Style Mussels. The combination of spiciness and coconut milk brought a lovely acidity and the chilli heat brought out the light sparkle and liveliness in the wine.

Hans Wirsching winery is one of the best in Franken and certainly one of the better in Germany. There are two major key points to the area: Silvaner grape (almost 40% of plantations) and the bocksbeutel, the classic bottle of Franconia, in the characteristic shape of a buck's scrotum. The bottle is transparent for the modern, fruity wines but green, blue, brown or even black for the classic Franken wines. Besides Silvaner grapes, Riesling, Müller-Thurgau (Riesling x madeleine royale), Scheurebe, Pinot Bianco, Pinot Noir and Dornfelder are also grown. The spitzlachen of Wirsching  are located near the towns of Iphofen: Julius-Echter-Berg, Hannover and Kalb. The soil of the vineyard consists of many different of layers: Keuper gypsum, limestone, ancient sediments (from the time when large parts of Europe where below sea level), variegated sandstone, muschelkalk stone, Jura limestone and Keuper sandstone, slate, weathered stone the form of rock containing clay ... and all laced with minerals. The combination of these different soil types and microclimates provides a fascinating variety of wine styles and flavours , from elegant fruitiness to powerful minerality. The steep vineyard Iphöfer Hannover is famous for both the dark-coloured, very mineral rich Keuper soil and microclimate that allows for a very long growing season. This gives this Scheurebe wine a very personal, incomparable character, full of minerality, exotic fruit and elegance.

Taste impression:
Beautifully clear and sparkling golden-yellow. An explosive nose with aromas of grapefruit, mango, passion fruit, cassis, mint and lemon balm. Mouth-filling, big, sweet, lively and mild flavour. To serve: 10-12 ° C.

Culinary advice:
Classicly served with appetizers, especially with game terrines. Surprisingly good combined with savoury 'dim sum' and other Oriental appetizers. Beautiful with fish!

Culinary tips:

Fish en papillote served with stir-fried oriental vegetables.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Centanni - Il Borgo - White wine

The family business Centanni was founded in 2008 and is located in one of the cultural  and wine producing centers of the Marches (Marche): Montefiore dell'Aso, Ascoli Piceno. The family has always been very attached to the beautiful country, to the rhythm of the seasons and to the beauty that this region produces. Their company, the Azienda Agricola Centanni, therefore, is a daring project that connects a respectful, sustainable and organic viticulture from traditional, indigenous grape varieties with innovative techniques and artistic design. Centanni is the first winery in Marche that closes its wines with a glass stopper (Vinolok) as a guarantee of a clean, fresh and cork-free wine.

The perfectly ripe grapes are picked and brought straight to the wine cellars, ensuring that contact with oxygen is kept as low as possible. Fermentation takes place for 20 days at 10 ° C. The young wine is aged for five months in stainless steel tanks and then bottled.

Taste impression:
Straw-yellow colour. Very aromatic. Fresh, soft and delicate taste, good structure and a lively acidity.

Culinary advice:
A very versatile wine, especially with dishes featuring white meat, fish or fresh cheeses.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Corette - Chardonnay 2013 - White wine

Corette Chardonnay comes largely from high altitude (400 meters) of vineyards situated at the foot of the Cévennes and from the region of Limoux. The different soil types in this region provide typical accents. The clay and limestone in the vicinity of the Cévennes give the wine a freshness that is very popular. The rich stony clay on the plains of Béziers ensures rich, round wines. And the clay and limestone soils of Carcassonne gives the wine properly fruity notes. The relatively cool climate makes for elegant fresh wines.

According to a Burgundian family recipe 35% of the Chardonnay grapes are fermented and raised in oak barrels. Fermentation takes about three weeks. Then follows the nine-month long education on wood. The remaining wine is fermented at 18-20 ° C in stainless steel tanks for the pure fruit flavors. For bottling both types of wine (wood and stainless steel) merged.

The wine has a beautiful golden yellow color and gives off aromas of both fresh fruit (pear and green apple) and nuts. The taste is elegant and mouth-filling. The aromatic finale contains subtle flavors of apricot, vanilla and oak.

Excellent wine for the aperitif. At the table blends well with shellfish, seafood, poultry, pasta and ripe, creamy witschimmelkazen.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Spaghetti Vongole

Serves 4

400 g spaghetti
1 kg vongole or clams
1 red chilli pepper
3 cloves garlic
1 bunch parsley
olive oil
120 ml white wine
salt and ground black pepper

Place the vongole in a bowl of cold water to soak. Bring a pot of salted water to the boil for the pasta. Remove the seeds from the chilli and chop finely together with the garlic.

Place the pasta in the pot of boiling water and cook for about 10-12 minutes until al dente.

In the meantime, begin with the sauce. Drain the water from the vongole. Heat a pan with 4 tablespoons olive oil over medium heat. Add the chilli and garlic and fry for 1 minute, being careful not to burn the garlic. Add the vongole and white wine. Mix well, bring to a boil and cover the pan with a lid. Cook the vongole for about 3-5 minutes until they have all opened, shaking the pan every so often.

Finely chop the parsley and stir through the vongole. Season with salt and pepper. Drain the spaghetti and combine with the vongole. Divide between 4 plates and finish with a good drizzle of olive oil.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours