Mussels are incredibly easy to cook and this recipe capitalizes on that fact. Using a handful of simple ingredients and a few straightforward cooking steps, you’ll have a light but really satisfying meal on the table in 30 minutes.
The mussels swim in a creamy coconut broth spiked with shallot, garlic, ginger and lime juice. It can be sipped like soup or soaked up by cauliflower rice. Although perfectly delicious as is, this recipe can be expanded in a variety of ways. Make it spicy by adding a sliced Thai chile or a drizzle of hot sauce; make it meaty by sautéing bacon or sausage with the shallot; make it green by adding a few handfuls of spinach leaves. However you serve it, you’ll love the flavor and the quick prep time.
Time in the Kitchen: 30 minutes
- 2 tablespoons coconut oil or butter (30 ml)
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped ginger (15 ml)
- 1 red bell pepper, finely chopped or cut into thin strips
- 1 can (13.5 ounces/ 400 ml) coconut milk
- 3 tablespoons lime juice (45 ml)
- 2 to 2 1/2 pounds of mussels (1 kg), scrubbed and bearded
- 1/4 cup finely chopped parsley or cilantro (60 ml)
- Sea salt
In a deep pot heat the coconut oil/butter over medium heat.
Add shallots and saute for 3 minutes.
Add garlic and ginger and red pepper.
Sauté for 2 minutes then add coconut milk and 2 tablespoons of lime juice.
Bring to a simmer for 5 minutes then add the mussels to the pot. Cover and cook for 3 minutes, until mussels open.
Discard any mussels that have not opened.
Add a pinch of sea salt to the broth, the fresh herb and the remaining tablespoon of lime juice.