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Mr. Riggs

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Ben Riggs
16 January 2015 | In the Kitchen with Mr. Riggs | Ben Riggs

Riesling-infused Seafood Pasta

Don't we just adore seafood, especially in summer? I know I do! Nothing beats indulging in some locally caught seafood paired with one of my crispy whites, like the Watervale Riesling. What's even better, is my Watervale Riesling infusing the seafood in this beautiful pasta dish. Give it a try on a hot summers night, paired with a glass of my 2013 Watervale Riesling.

Serves 4


500g spaghetti
200g mussels
150 g green prawns, deveined, tails intact
1/2 cup 2013 Mr. Riggs Watervale Riesling
3 1/2 tablespoons olive oil
1 x long red chilli, thinly sliced
1 tablespoons Italian parsley, chopped


Cook pasta until al dente.

Scrub the mussels well with a stiff brush. Discard any mussel that is open or has a broken shell.

Put them in a little water over low heat & cook just until their shells open.

Heat the oil in a large pan & add the garlic & chilli. When the garlic begins to turn colour add prawns.

Cook for 5 minutes then add the mussels and wine. Season with salt & cook for a further 5-8 minutes.

Drain the pasta & mix it with the shellfish & add the parsley. Toss until heated through & serve immediately.

Wine pairing: Mr. Riggs 2013 Watervale Riesling (RRP: $22.00) - use what's leftover after using in the recipe!



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