Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 1/2 cup very thinly sliced yellow onions

  3. 1 tablespoon thinly sliced garlic

  4. 2 teaspoons minced fresh ginger

  5. 2 serrano chile peppers, or to taste, seeded and minced

  6. 1 cup fish or shrimp stock

  7. 2 tablespoons lime juice

  8. 2 teaspoons sugar

  9. 2 1/2 pounds New Zealand Green Shell Mussels, well rinsed in several changes of water, beards removed, any open mussels discarded

  10. 1 cup unsweetened coconut milk Chopped cilantro leaves Chopped mint leaves French bread, as accompaniment

Instructions Jump to Ingredients ↑

  1. In a large saute pan or saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the garlic, ginger, and chile peppers, and cook, stirring, until fragrant, 1 minute. Add the stock, lime juice and sugar, and stir well. Add the mussels and bring to a boil. Cover and cook, shaking the pan, until the mussels open, about 2 minutes. Add the coconut milk, cilantro and mint, and stir well to combine. Cook until the coconut milk is warmed through, about 1 minute. Remove from the heat and serve in deep bowls. Serve with French bread. Yield : 2 to 4 servings


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