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!
