Score a small cross in the base of each tomato using a small sharp knife, then place in a saucepan of boiling water until skins split (30 seconds). Refresh in a bowl of iced-water and drain. Peel and de-seed the tomatoes, discarding skins and seeds then finely chop.
Combine tomato in a large bowl with chilli, garlic, shallots, chopped parsley, chopped coriander and lemongrass.
Add the mussels, toss to combine well and season to taste.
Heat olive oil in a large saucepan over high heat until it begins to smoke, add mussels and tomato mixture, then add the Villa Maria Sauvignon Blanc wine. Cook, stirring occasionally, for 1-1 1⁄2 minutes, then cover with a lid and cook, shaking saucepan occasionally until mussels open (3-4 minutes).
Tip into a colander placed over a bowl to drain out the cooking liquid and garnish with Parsley and coriander to serve.