Mussels in coconut milk

    35 min

    I cannot claim full credit for this as the original idea came from a friend on the internet. I have tweaked it somewhat over the several times I have made it.


    Wiltshire, England, UK
    1 person made this

    Serves: 2 

    • 36 mussels, cleaned and de-bearded
    • 1/2 oz butter
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tin coconut milk
    • 2 tablespoons lime juice
    • 1 tablespoon mirin
    • 1 teaspoon wasabi paste
    • salt and pepper to taste
    • 1 medium glass dry white wine

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Clean and de-beard the mussels, discarding any that are open or cracked. Set aside for later.
    2. Melt the butter in a thick bottomed pan and then lightly fry the onion and garlic until soft.
    3. Stir in the coconut milk, lime juice, mirin and wasabi and simmer for 5 minutes. Add salt and pepper to taste.
    4. Add the mussels, cover the pan and leave until the mussels are cooked (no more than 5 minutes, possibly slightly less). Discard any that haven't opened.
    5. Using a slotted spoon place the mussels in a dish. Sieve the sauce and and return to the pan. Add the glass of wine and reheat. Pour over the mussels and serve with crusty bread.

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