New Zealand Greenshell Mussels in Coconut Broth

Details

Serves: 3-4

Method

 

  • Heat the oil in the bottom of a large pot until hot.
  • Add the spring onion, garlic and chili. 
  • 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, around 5 minutes for live mussels and 1-2 minutes for frozen half shell (thawed). For live mussels discard any mussels that remained closed after this cooking time. 
  • Remove from heat, and use a slotted spoon to transfer the mussels to a large serving bowl, leaving the liquid in the pot. Stir the lemon zest and juice, half the coriander and parsley into the pot.
  • Pour the sauce on top of the mussels. Sprinkle over the rest of the coriander and parsley. Season with salt and pepper. 

 

To Serve

Serve with crusty bread to soak up the tasty broth. 

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree www.thehuiatree.com 

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