Fresh mussels are a tasty, healthy and inexpensive meal here in New Zealand. This recipe has awesome flavours and is a favourite of mine – and well worth a try. Have them for a weekend lunch or summer later afternoon light meal with white wine. Enjoy!
1 tablespoon coconut oil
3 spring onions, sliced
1 large garlic clove, crushed
1/2 a kaffir lime leaf, finely chopped
1/2 a red chile, seeded and finely chopped
1 cup unsweetened coconut cream
1/2 a cup of water (add more if you like a thinner broth)
20 fresh mussels, rinsed, scrubbed & de-bearded
Zest and juice of half a lemon
1/2 cup whole coriander leaves
1/2 cup of chopped parsley
Heat the oil in the bottom of a large pot until hot. Add the spring onion, garlic, kaffir lime and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut cream, water and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, half the coriander and parsley into the pot.
Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Sprinkle over the rest of the coriander and parsley. Season with salt and pepper.
Serve with crusty sour dough bread to soak up the tasty juices.