Coconut, Ginger and Cilantro Mussels
Ingredients
Directions
Ingredients
6 lb
mussels
2 tbsp
coconut oil
2
leeks, white and light green parts, finely chopped
2-inch piece of ginger, peeled and minced
5
cloves garlic, minced
sea salt
3 c
coconut milk
1 c
vegetable broth
2 tbsp
lemon juice
1 c
white wine
black pepper
1 c
basil, finely chopped, plus more for garnish
1 c
cilantro, finely chopped, plus more for garnish
Coconut, Ginger and Cilantro Mussels
The Whole Coconut Cookbook provides a multitude of sweet and savory recipes for this versatile fruit.
Cooking mussels can feel intimidating, but I assure you that this dish is one of the easiest you will ever make. Once the mussels are cleaned, the whole thing comes together very fast, allowing you to impress your family and guests with minimal effort. The flavor is so addictive you will find yourself wanting to make it over and over again.
4-6 servings
- Scrub the mussels with a vegetable brush under cool running water. Pull off any stringy beards and discard any mussels that have a broken shell or that are open and will not close when tapped.
- Place a large pot over medium heat and melt the coconut oil. Add the leeks, ginger, garlic, and a pinch of salt. Cook, stirring often, until the leeks are very soft, about 5 minutes. Stir in the coconut milk, broth, juice, and wine and bring to a boil. Add 1 tablespoon of salt and season with black pepper to taste.
- Add the mussels to the pot and bring to a boil. Cover and cook over medium-high heat, stirring occasionally, until the mussels open, about 8 to 10 minutes (throw away any that don’t open). Stir in the chopped cilantro and basil and transfer to a serving platter. Garnish with the extra basil and cilantro and serve immediately.
Reprinted with permission from The Whole Coconut Cookbook, copyright © 2016 by Nathalie Fraise. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.
