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.