Chilli Coconut Mussels | Recipe

I love the flavour of mussels, especially when steamed to perfection with some simple ingredients. The beautiful thing about mussels is that they are quick to cook, and it’s easy to know when they’re done — their shells open up. Use the empty shell to scoop up the delicious coconut chilli broth that is so sublimely mussel flavoured, and dunk some warm crusty bread in the broth if you want. This is a meal to eat with your hands.

Feel free to get slurpy and enjoy the flavour sensation.

Ingredients

• 12 green-lipped mussels, rinsed and cleaned
• 3 tbsp butter or olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely sliced
• 1 tsp chilli flakes
• zest and juice of 1 lime or lemon
• 1/2 cup white wine
• 1/4 cup water
• 1 can (400ml) coconut milk
• small bunch fresh coriander, roughly chopped or torn

Serves 2-3

Method

Rinse and clean the mussels, removing any excess ‘beard’ and barnacles. Discard any that have broken shells or have open shells that don’t close back up when tapped firmly.

Melt the butter in a large, deep saucepan or stockpot over a medium heat, and add the onion, garlic and chilli flakes. Cook until soft, but not brown. 

Add the lime or lemon zest and juice, wine and water, stir, and bring to a simmer.

When simmering, add the whole mussels still in their shells, and pop a lid on the saucepan. This will steam the mussels gently until their shells open, which should take 4–6 minutes.

Once mussels have opened, remove and discard any that are still clamped shut. Pour the can of coconut milk over the mussels. Stir to combine and heat through. Sprinkle over the chopped coriander.

Serve in large bowls, with warm crusty bread.