Recipe: Coconut-Steamed Mussels

Another recipe from the vault:

Original posted Monday February 10, 2003:

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Coconut-Steamed Mussels

1 tablespoon olive oil
1-2 cloves garlic, minced
1/2 shallot, chopped
3/4 cup water
1/4 cup white wine
1/2 cup canned coconut milk
1 teaspoon salt
1/4 teaspoon red pepper flakes
a pinch of kosher salt
1 pound mussels
a few grinds of fresh black pepper

In a large pot, heat the olive  oil over medium-high heat. Add the garlic and cook for 3 minutes. Add the  water, wine and coconut milk. Bring to a boil. Add salt and red pepper  flakes. Insert a steamer basket and add the mussels. Cover and steam for 6  minutes. Remove mussels to a lareg bowl, discarding any that haven’t  opened. Add black pepper to broth and pour over mussels. Garnish with  chopped cilantro.

Enjoy!

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2 Replies to “Recipe: Coconut-Steamed Mussels”

  1. this is awesome! i love cooking with coconut milk and i love mussels, though ryan is wary. i’ll have to try this out sometime though. have you ever had the curried mussels at clay pit? i recommend you go there for a happy hour when they’re half off (3.50 ish) and its a great appetizer to share with the hubby because you have so much rich sauce you can scoop up with the naan!

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