UNITS
SCALE
INGREDIENTS
COCONUT-LIME MUSSELS
- 2 tbsp Olive oil, extra virgin
- 2 shallots Shallots, minced
- 2 cloves Garlic, minced
- 2 tsp Ginger, peeled and grated
- 1 lemon Lemon zest
- 3 tbsp Lime juice
- 2 cups White wine
- 1 cup Coconut milk, unsweetened
- 2½ lbs Mussels, scrubbed and debearded
GARLIC BREAD
- 1 baguette Baguette, thickly sliced
- for brushing Olive oil, extra virgin
- 1 clove Garlic, whole clove
- 2 tbsp Parsley, minced
METHOD
- Preheat the broiler.
- In a large pot, heat olive oil over medium-high heat. Add shallots and sauté until translucent, about 2 minutes. Stir in garlic, ginger, and lemon zest. Sauté until fragrant, about 30 seconds.
- Stir in lime juice and white wine, scraping up any browned bits from the bottom of pot. Bring the wine mixture to a boil and cook for about 2 minutes. Reduce heat to medium and stir in coconut milk.
- Add mussels to the pot and stir. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed. Transfer the mussels, evenly, to 4 bowls.
- Brush bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until golden and toasted, about 2 minutes, . Lightly rub the whole garlic clove over the toasts.
- Pour the broth over the mussels. Garnish with parsley.
- Serve mussels with the garlic toasts.
NOTES
- Often you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands pull that away from the mussel. It might take a bit of force, but should come off. Repeat with all mussels
- Alternatively, you can substitute lemon zest with lemongrass. Two stalks of fresh lemongrass equals about 1 lemon
- Alternatively, you can garnish the mussels with shallots
