Coconut Lime Mussels

Ingredients for Coconut Lime Mussels

• 2 tablespoons extra-virgin olive oil

• 2 shallots, minced

• 2 garlic cloves, minced

• 2 teaspoons peeled and grated fresh ginger

• 2 teaspoons minced lemongrass

• 45ml fresh lime juice

• 475ml /480 ml dry white wine

• 240ml /240 ml unsweetened coconut milk

• 2 to 1.1kg /910 g to 1.2 kg mussels, scrubbed and debearded

• 2 tablespoons minced fresh flat-leaf (Italian) parsley or spring onions

How to make Coconut Lime Mussels

In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.

Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.

Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or spring onions and serve at once.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.