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This was the first time I had cooked mussels and I was looking for something easy, simple and flavoursome! I made up this recipe and it was a success so I decided to share it with you! Use this recipe as a guide, but feel free to add some more toppings if you want!
Aberdeenshire, Scotland, UK
1 person made this
- 500g mussels
- olive oil or butter, for frying
- 6 shallots, sliced
- 1/4 green pepper, sliced
- 1/4 yellow pepper, sliced
- 1/4 red pepper, sliced
- 1/2 (400g) tin coconut milk
- sea salt and black pepper to taste
- marjoram or oregano
- Cajun seasoning
- 1 dash hot sauce (if you're feeling spicy!)
- 1 baguette, sliced
MethodPrep:20min ›Cook:15min ›Ready in:35min
- De-beard and thoroughly rinse each mussel individually and place in a bowl of ice water (see footnote).
- Preheat the olive oil or butter on in a medium-large sized pot until it starts simmering. Sauté the shallots until they're translucent, reserving a few slices for garnish. Then add the chopped peppers, saving a few slices of each colour for garnish, and cook and stir until softened. Add 50ml of warm water, cover the pot and leave to simmer on a low heat for 5 minutes.
- Using a hand blender, or a normal blender in its absence, purée the pepper mixture until smooth.
- Stir in the coconut milk, salt, pepper, marjoram, Cajun seasoning and hot sauce, if desired. Add 70ml of water and leave to simmer and reduce with the lid off.
- After 5 minutes, add all of the mussels, place the lid on the pot and leave until the mussels have opened. Discard any mussels that don't open.
- Spoon mussels into a bowl and ladle plenty of the broth on top. Add some sliced peppers and shallots to garnish.
- Serve with baguette or warm crusty bread. If desired, mix garlic salt and thyme with melted butter, brush onto the baguette and place in oven for 3 minutes, until toasted. Sit back, relax and enjoy!
Be sure to discard any mussels that don't close while cleaning. If a mussel doesn't close, lightly tap the mussel on a hard surface; if it still doesn't close, throw away.
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Mussels in Saffron Tomato Broth
Mussels and saffron sounds a little fancy, right? Well, it couldn’t be simpler to prepare.
These mussels are steamed in a flavorful broth of shallots, garlic, crushed tomatoes and plenty of white wine. A pinch of saffron really elevates this dish, and the parsley adds the perfect herbaceous freshness to finish things off.
That beautiful broth is just asking for some grilled bread to sop it up. The bread-broth action is definitely my favorite part.
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Thai Spiced Coconut & Black Garlic Mussels
Black Garlic – you can find this available at most grocery stores. Either in the International aisle OR in the produce section near the garlic. It is sold in a sealed plastic bag. It is just fermented garlic.
Clean yo mussels. Seriously. Don’t skip this step. You’ll be eating gross sea tasting broth with a combination of sand otherwise. And never cook with an already open/broken mussel. It will get you rull sick. And that’s seriously no fun. Take this from someone who has experienced the extreme casualities of food poisoning via shellfish, on not one, but at least three separate occasions in my adult life, grateful i’m still here. Also: All three incidents have occurred when dining out. And ordering crab. And i’m not allergic to it. I promise. Also. Purchase the shellfish at a reputable store (speciality seafood store is my numero uno rec. After that Whole Foods has always been promising). And if you are in the middle of nowhere, landlocked, and there is a small bodega that specializes in fresh killed deer meat, but somehow is also selling shellfish, maybe go for Bambi instead.
*tips on cleaning mussels: let them soak in cold water for 20 minutes. As they breathe they will inhale the fresh water and exhale the sand. It’s incredibly fascinating and you should absolutely do this. Or else you’ll be grinding your teeth on small rocks. Ga-ross.
Thai Coconut Mussels
I am excited to announce that I will be a Perfect Protein Blogger for the summer, to help promote a book called The Perfect Protein: The Fish Lovers Guide to Saving the Oceans and Feeding the World. Written by Andy Sharpless, the CEO of Oceana, and Suzannah Evans, the book discusses how protecting, maintaining, and consuming wild seafood can help to fight both famine and obesity globally.
I am only a few chapters in to the book and already find it fascinating. The general idea behind the book is to try to eat seafood, but to try to eat WLLS: Wild, Local, Little, and Shellfish. Many supermarkets, such as Whole Foods, label their seafood which makes sticking to these more sustainable choices a cinch. But even without the labels, you can still find sustainable options at your local grocer.
As a food blogger, I immediately went to the back of the book, where there are 21 sustainable seafood recipes from some of the nation’s top chefs. They all sounded delicious, but I decided to start off my Perfect Protein posts with a recipe that is simple but packs a ton of flavor into the dish: Sam Talbot‘s Thai Coconut Mussels. I love making mussels because they cook up so quickly. This recipe takes about 30 minutes from start to finish. (For another take on mussels, check out my recipe for Mussels in White Wine Garlic Sauce)
I altered the recipe a bit to make it into a meal for 2 instead of an appetizer. I also subbed in some ingredients for what I could find. All of these ingredients can be found in Whole Foods.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons peeled and grated fresh ginger
- 4 large garlic cloves, minced
- 1 shallot, finely chopped
- 2 tablespoons lemongrass
- 2 tablespoons unsweetened coconut
- 1 pound mussels, debearded, scrubbed well, and washed clean
- 1/3 cup dry white wine
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sambal (chile-garlic paste)
- 1 (13.6 oz) can coconut milk, divided
- 2 tablespoons torn cilantro leaves, stems discarded
- 2 tablespoons torn mint leaves, stems discarded
- juice and zest of 2 limes
- Salt and pepper, to taste
- 1/2 cup white rice, preferably jasmine rice
I used a rice cooker to make my rice, but you can easily make the rice on your stove. Measure out 3/4 cup coconut milk and set aside. Add the rest of the coconut milk (about 1 cup) to a small pot and bring to a boil. Add 1/2 cup rice, stirring to combine. Cover, reduce heat to low, and cook until the milk is mostly absorbed, about 15 minutes.
While waiting for the rice to cook, add the olive oil to a large pot over medium heat. Add the ginger, garlic, shallot and lemongrass. (I kept the lemongrass in large pieces so I could remove it at the end. If you prefer, you can finely chop it to keep it in the dish.) Cook for 2 to 3 minutes or until fragrant.
Add the unsweetened coconut and cook for 2 minutes, stirring frequently. You want to see the shallot turning translucent.
Add the mussels and wine to the pot and increase your heat to medium-high, cooking for 1 minute.
Add the soy sauce, fish sauce, and chile-garlic paste. Cook for 1 minute. Stir in the reserved 3/4 cup of coconut milk.
Add the lid to the pot and steam the mussels for 2 to 4 minutes, shaking the pot a bit to help open the mussels. Discard any of the mussels that do not open after 4 minutes. Spoon the remaining mussels into a bowl and remove the lemongrass. Season the broth with salt and pepper and ladle over the mussels. In a small bowl, stir together the lime juice, lime zest, mint, and cilantro.
Top the mussels with the lime and herb mixture. Serve over the coconut rice.
My boyfriend and I could not get enough of this meal. The mussels are absolutely fantastic! We were looking for pieces of bread to sop up the coconut broth after we had ran out of rice, it’s that good.
I always feel so accomplished when a 30 minute meal comes out as delicious as this one did, despite just following directions. This one is definitely a keeper!
The broth is silky and super flavorful, but isn’t spicy. The lime-herb mixture cuts through some of the creaminess and gives it some much needed citrus. I loved the combination of mint and cilantro!
Coconut Lime Mussels
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.
- 2 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 2/3 cup thinly sliced shallot
- 6 garlic cloves, thinly sliced
- 2 teaspoons grated peeled fresh turmeric or 1/2 tsp. dried ground turmeric
- 3/4 cup dry white wine
- 1/2 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 pounds mussels, scrubbed and debearded
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- Calories 338
- Fat 17g
- Satfat 6g
- Monofat 0.0g
- Polyfat 0.0g
- Unsatfat 9g
- Protein 24g
- Carbohydrate 14g
- Fiber 1g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 617mg
- Calcium 8% DV
- Potassium 22% DV
- Sugars 2g
- Est. added sugars g
Cooking On A Budget
This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.
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Mussels with Coconut Thai Curry Broth
What do you prepare when you have invited another couple over for dinner and you don't have a large budget? You want something elegant but looking at the meat case you discover that the roast you were hoping to make is well over twenty dollars.
Take a stroll down to the seafood department and check out the price of mussels. Currently in our store they are $3.99 per pound and sometimes they have them for $2.99 per pound. If no one in your small dinner party has any allergies to shell fish, I think mussels with coconut Thai curry broth is perfect. For the two of us I purchased just about 2 1/2 pounds of mussels and it cost $7.10.
How to Plan a Stress Free Dinner Party
Hosting a gourmet dinner in your home doesn’t have to be stressful. The key is planning ahead. Wouldn’t you rather sit down with your guests instead of running around in the kitchen?
- Create a timeline. It only takes 15 minutes to plan out everything you need to prep for your dinner party
- 2 weeks before: Plan your menu and create a shopping list
- 5-7 days before: Shop for ingredients, including wine
- 2-3 days before: If anything can be made ahead (partially or fully), start at this time. Pick up flowers or centerpieces
- 1 day before: Do a quick clean of your home
- Day of your dinner party: Start early, just in case anything unexpected happens.
- Make dishes that don’t require a lot of hands on work. Slow simmered dishes, braised meats or quick cooking dishes means you won’t have to fuss over the entrees while your guests are eating their salads.
- Order dessert from a bakery or serve a palate cleansing sorbet. There’s no shame in this. Focus your attention on the main course because that’s the most memorable part of the meal. Besides your guests, of course.
Here’s my timeline of to-dos for my mussels dinner party:
- 2 weeks before: My menu consists of no knead basil bread, coconut lemongrass mussels, an arugula salad with balsamic dressing, and strawberry basil sorbet (storebought) for dessert. See a basil theme here?
- 5-7 days before: Shop for ingredients–except for mussels, fresh basil, and salad ingredients
- 2-3 days before: Buy mussels, fresh basil and salad ingredients. Start dough for my whole wheat basil bread. Purchase flowers.
- 1 day before: A quick clean of my home. Chill wine if necessary.
- Day of my dinner party
- 2 hours before guests arrive I pull out the dough and let it rest before baking.
- 1 hour before: Chop and prep all ingredients for mussels. Wash mussels. Put bread into oven.
- 30 minutes before: Set the dinner table. Open wine. Remove bread from oven and let it cool. Assemble salad and make salad dressing.
- 15 minutes before guests arrive: Cook mussels
By the time my guests arrive, everything is almost done. All I need to do is bring over my steaming dutch oven filled with delicious mussels.
I hope I’ve inspired you to tackle mussels for your next dinner party or fancy date night dinner with your honey.
I’m totally in love with my new Calphalon Signature™ Nonstick 5qt dutch oven. It’s lightweight and even dishwasher safe. I picked mine up at Bed, Bath and Beyond with a store coupon. Even without the coupon, it’s worth the investment because the pot comes with Calphalon’s lifetime guarantee.
Mussels in a shallot, pepper and coconut broth recipe - Recipes
This back-to-school season, I will be posting new One-Bowl-Wonders recipes. Recipes in this series are simple, quick, and can be made with just one bowl. They are designed to be ready to eat in under an hour without wrecking your whole kitchen! Easy recipes. Easy clean-up. Big reward! ….Perfect for back to school!
Sometimes, even on a busy weeknight… I want something that tastes really special. By really special, I mean something that tastes like it cooked all day. I want those richly melded, complex flavors of a long simmered sauce, but I want to bat my eyelashes and wiggle my nose like in I Dream of Jeannie and have it magically appear. Not gunna happen? Okay, okay, but 20 minutes tops.
Friends, as an Italian gal who is no stranger long simmered sauces, I am confessing to you my sauce snobbery. I am a blood hound when it comes to sniffing out cut-corners and artificial thickeners. But friends, I give my full approval to the flavors and complexity of this 10 minutes sauce! The entire dish, including the sauce, comes together in under 20!
With saffron, garlic, ginger, shallots, and bay leaves, this tomatoey broth is out of this world flavorful. The coconut milk adds a delicateness that plays beautifully with the saffron and mussels. The layers of flavors in this make me feel like Houdini!
One more thing. The flavor of saffron and mussels together make my heart pitter patter like very few flavor combos can! Saffron and mussels together. Forever. The End.
Seriously though, rock a weeknight dinner with this dish! You are 20 minutes from the most tasty dinner ever whipped up in 1 pot!
- 1 lb. live mussels
- 1 tbsp. olive oil
- 3 garlic cloves, smashed and chopped
- 1 tbsp. fresh peeled grated ginger
- 1 shallot, finely chopped
- 2 bay leaves
- 1 generous pinch saffron threads
- 2 tbsp. tomato paste
- 3/4 c. light coconut milk
- 3/4 - 1 c. low sodium vegetable broth
- 1 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. black pepper, fresh and coarsely ground
- pinch crushed red pepper flakes
- 1/2 c. parsley leaves, coarsely chopped
- Crusty bread, for serving
Rinse mussels with cold water. If any mussels are open, tap lightly on their shell with your finger. If they slowly close, they are alive. If not, it's dead and needs to be discarded. It isn't safe to eat the dead mussels. Set mussels aside. We will add them in a few minutes.
Place a large dutch oven or large heavy saucepan with lid over medium heat and add olive oil. Once oil sputters when water droplets hit it, add garlic, ginger, shallot, saffron, bay leaves, and a pinch of salt. Cover and cook for one minute to soften onions slightly and allow garlic and ginger to become fragrant. Add tomato paste and stir to combine. Whisk in coconut milk, 3/4 c. of broth, black pepper, and salt. Bring to a boil and reduce heat to medium low. If too thick, stir in remaining broth.
Immediately add mussels (gently!) and use a ladle to spoon sauce over the top of them. Steam the mussels in the broth with the lid ajar for about 3 minutes or until they pop open. Be very careful not to overcook or they will be tough and rubbery.
Remove from heat and toss in the parsley. Add a pinch of red pepper flakes and serve immediately with crusty bread to sop up the tasty sauce.
Beach Vacation – Ginger Beer Coconut Mussels with Corn off the Cob
While trips to eat pasta in Rome or tacos in Mexico won’t happen in the near future, there are plenty of culinary adventures to be had close to home.
Gather together and make an ordinary summer meal extraordinary. Pack FINEX for a trip to your favorite spots and get inspired by local cuisine to cook something new.
At the beach? Use our 5 Qt. Dutch Oven to cook up mussels or clams for steamy, simmering goodness. This Ginger Beer Coconut Mussels with Corn off the Cob recipe from Lauren Chancler is full of summer flavors and perfect for whatever culinary adventure you want to have.
No matter where you choose to adventure, FINEX will make every culinary adventure this summer a memorable one.
Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.