Coconut Mussels with Lime and Chilli
I had a lovely surprise this morning, when Greg came back from the Whangarei Famers Market with a small bag of fresh mussels from the seafood stall for our lunch!
As we haven’t had mussels for a while, I decided to try something a little more adventurous than my usual recipe that uses butter and garlic, and instead, enjoy some hot, sour, sweet, and salty Vietnamese / Thai inspired flavours — which can be really appetising when you don’t feel much like eating. I briefly flicked through a few cookbooks, but as I couldn’t quickly find exactly what I was after, I did what I so often do and made it up as I went along, using what I had in the pantry and fridge. I didn’t have any fresh coriander but I felt that the dish would have been better with it, so I’ve added it to the final recipe.
The mussels were so delicious that I knew I had to share the recipe, which as you can see is perfect as a recovery nutrition meal — lots of complete protein, B12 and iron from the mussels; healthy short and medium chain fatty acids from the coconut cream; phytonutrients from the chili, probiotics from the naturally fermented fish sauce, and vitamin C and citrus bioflavonoids from the lime juice and zest. Perfect for once you’re home from hospital and recuperating at home.
What’s even better is that once they were shucked (Greg does them like oysters so that they’re easier to eat), the whole dish came together in under 10 minutes — that’s my type of fast food!
Mussels are one of the most affordable sources of high-quality, complete protein, and here in New Zealand they’re readily available in most large supermarkets. They’re a great option to keep up your sleeve when you want something nourishing, quick, and reasonably priced. Cooked mussels freeze well — add cleaned, unopened mussel shells to a large pan with a lid, deep enough to take them in a single layer, cover, and steam over a medium heat, shaking the pan regularly until the mussels have opened. Discard any that do not open after 6-7 minutes. Remove the meat from the shells, cool, and pack into airtight, freezer-safe containers. Cover them completely with some of their cooking liquor as this helps to maintain moisture and flavour. Defrost in the fridge, drain, and then add the mussels to soups, chowders or stews. They will keep up to 3 months.
Coconut Mussels with Lime and Chilli
Serves 2
Ingredients
2 tablespoons coconut oil
2 shallots, finely diced
2 large garlic cloves, crushed
1 red chilli, finely diced (leave out if you’re in the first few days after surgery)
1C coconut milk
Juice and zest of ½ a lime
2 teaspoons honey
12 large mussels, shucked (plus their juices)
A splash of naturally fermented fish sauce
Chopped fresh coriander to serve
Heat the coconut oil in a small, deep sided sauté pan over a gentle heat. Add the shallots, garlic, and chilli, and cook until softened and fragrant, but not browned.
Pour in the coconut milk, then add the lime juice, zest, and honey. Stir gently to combine and bring to a light simmer.
Add the mussels along with their juices, and cook for 3–5 minutes, or until just opaque and cooked through. Take care not to overcook them, as they can become tough. Remove from the heat, stir in the naturally fermented fish sauce and sprinkle with the coriander.
Taste and adjust seasoning if needed, then serve immediately in deep bowls.
Flourish Tip
Serve over cooked-and-cooled rice, or some lightly steamed Asian greens if you’d like a slightly more substantial meal — both pair beautifully with the broth.