Mussels Steamed in Coconut Cream
Here in the Netherlands we are big fans of mussels, especially when served the classic way which is steamed in beer or white wine, some vegetables and served with our favorite dips, fries and bread. When I was young I used the despise these sea creatures but now a days I look forward to eating them in my favorite fish restaurants or at home as it is such a quick dinner to serve.
When serving various side dishes I would use ½ kilo per person, but with this recipe I just served some toasty bread (and I was hungry) so I doubled the amount.
As mentioned, the most used method is steaming in white wine or beer, but today I decided to use coconut cream and the end result (especially the delicious broth) was a keeper!
This recipe serves 2.
2kg mussels, cleaned and debearded
1 cup dry white wine
2 cups coconut cream
2 teaspoons saffron threads
1 clove garlic, minced
1 red chili, thinly sliced
1 tablespoon lemon juice
3 tablespoons basil, shredded
3 tablespoons olive oil
Discard any mussels that are broken or won’t clamp shut when tapped.
Heat the olive oil in a large pot over low heat and add the garlic; stir around for 30 seconds.
Now increase to medium heat and add the white wine, coconut cream, saffron, red chili, lemon juice, salt and bring to a simmer. Add the mussels to the pot, cover and steam for about 5-8 minutes. The mussels are done once they have opened. Sprinkle the basil and discard any mussels that are still closed.
Serve with your favorite dips, bread and/or fries. Don’t forget the delicious broth on the bottom, it is to die for! Enjoy!