Quick Easy Mussels In Coconut Broth
December 15, 2015
Categories: Dinner, Lunch, Main Dish, Side Dishes, Shellfish, Mussels, Fruit, Coconut, Vegetables, Appetizers, North American, Thai, 5-Minute Prep, One-Pot Meal, Quick Meals, Entertaining, Ladies Luncheon, Romantic Dinner, Sunday Dinner, Weeknight Meals, Stove Top, Heart Healthy, Low Carbohydrate, No Eggs, Make it from scratch more
"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."
- 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
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.
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.
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.
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.
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.
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.
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.