Quick Easy Mussels In Coconut Broth

4
Servings
5m
Prep Time
12-15m
Cook Time
17m
Ready In


"This is such a quick and easy mussel dish. Without using too many 'specialized' ingredients; this uses basic ingredients, to make an absolutely delicious dish. Make sure to serve it with some crusty bread on the side. Sometimes, I will add some extra large shrimp to make it more of a main dish; but, that is optional. And, when I said quick and easy ... it is ... quick and easy. Maybe 5 minutes to prep; and 15 to cook. FYI, you can always add a mix of clams and mussels too. That is up to you."

Original recipe yields 4 servings
OK
  • OPTIONAL

Nutritional

  • Serving Size: 1 (610.4 g)
  • Calories 539.4
  • Total Fat - 31 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 138.7 mg
  • Sodium - 1009.1 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 8.3 g
  • Protein - 38.3 g
  • Calcium - 139.9 mg
  • Iron - 11.1 mg
  • Vitamin C - 126.2 mg
  • Thiamin - 0.5 mg

Step 1

Note: I realize not everyone has access to fresh ingredients. If you can't get fresh ginger; they do sell minced ginger in a jar; which is very handy; and, most stores carry it. Also, coconut milk - NOT water or CREAM - but, it is usually available at most liquor stores; in case your grocery store don't carry it.

Step 2

Mussels ... First, have your fish monger; or the guy behind the fish counter, clean them. Normally, any mussels you buy these days are already cleaned. Second - Keep them in your fridge; and, make sure they are not sitting in water. Also, use them as soon as you buy them. Third - If they are open when you go to use them; tap them with a knife ... if they don't close; put them in cold water for a few minutes ... if they still don't close, toss them, they are dead.

Step 3

Base ... In a large pot (enough to hold all the mussels); add the butter and coconut oil. Also, if you don't have coconut oil; any neutral oil like vegetable or even grape seed oil will work fine. Bring to medium heat; then, add the red bell pepper, ginger, garlic, shallots, red pepper flakes, and a pinch of salt and pepper; then, saute on medium heat for approximately 2 minutes. Now, you don't want the garlic to burn, so stir often.

Step 4

Broth ... Add the coconut milk, 2 tablespoons of lime juice; and, bring up to medium heat; just under a boil, and simmer 5 minutes. DO NOT LET IT BOIL.

Step 5

Mussels ... Then, add in the mussels, stir to combine, cover; and cook 5-7 minutes, just until they open. If you want; after a couple minutes of cooking, you can add some shrimp if you decide to - that is optional. I usually just serve it with the mussels; but, sometimes I will add shrimp for a change.

Step 6

Finish ... Remove from the heat, and stir in the cilantro or parsley, mint, scallions, remaining lime juice; and, toss to combine. You can always add a pinch of salt and pepper at this time; but, I do not think it is necessary. The seafood is salty enough.

Step 7

Serve and ENJOY! ... Make sure to serve with a good crusty Italian baguette or ciabatta; simply brushed with olive oil - toasted or grilled. A nice salad on the side; and, it's dinner. As I said, adding shrimp makes it more of a main dish too. My friend likes to add grape tomatoes slices in half to this dish; I never have, but, she loves it.

Tips & Variations


No special items needed.

Related

ImPat

Delicious, I made a half recipe and served with a small garden salad on the side for a complete meal and if I could do the carbohydrate I would say crusty bread is a must to help you soak up that wonderful coconut soup. Thank you made for What's On The Menu tag game at FF&F.

review by:
(22 Mar 2022)