Start by placing the mussels and half the Warwick First Lady Sauvignon Blanc in a large pot, covered tightly with a lid. Place over medium heat and leave to steam until all the shells have opened (discard those that remain closed) – this should take about 15 minutes. Reserve the cooking water, or mussel liquor, and set aside.
Heat the coconut oil in a large skillet, over medium heat, and gently sauté the red onion until translucent. Add the garlic paste, chili and lemon leaves and fry for a further 2 minutes.
Add the other half of the Warwick First Lady Sauvignon Blanc and reduce by half. Add the coconut cream and simmer until thick.
Add a tablespoon of the reserved cooking liquid at a time, to thin out the cream sauce to achieve your desired consistency – we like a thin soup consistency, perfect to mop up with bread.
Add the mussels and heat through. Garnish with lots of parsley and season with black pepper. Serve immediately with fresh lemon wedges!