Another recipe from the vault:
Original posted Monday February 10, 2003:
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!
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!
Ooh, no. I hadn’t tried that yet, and the hubby and I would definitely like to go back to the Clay Pit. Thanks for the advice!