Coconut Mussels
Difficulty: easy
Prep Time: Ten Minutes
Total Time: Under an hour
2 tbsp extra virgin olive oil
1 leek, chopped
6 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp chili flakes
2 tsp lime zest
2 lbs mussels, rinsed and beards removed
1/2 cup white wine
1/4 cup lime juice
1 can coconut milk
1 leek, chopped
6 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp chili flakes
2 tsp lime zest
2 lbs mussels, rinsed and beards removed
1/2 cup white wine
1/4 cup lime juice
1 can coconut milk
Heat oil in a deep pot and sweat leek, garlic, ginger, chili flakes and zest. Once leek has softened, turn heat up on high, add mussels. When pot starts to sizzle, pour in wine, juice and coconut milk. Cover, reduce heat to med-ium-high, and cook until mussels open. Arrange opened mussels in a bowl and pour seasoned broth over them. *For health reasons, be sure to discard any unopened mussels. Serves 2.
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