Saturday, October 22, 2011

Mussels in Coconut Milk and Lime - Simple Saturday

I know some folks are saying, "Mussels for Simple Saturday, have you gone off the deep end?" Although, they may sound exotic to some, there is no simpler food to prepare than fresh Mussels.

Green Lipped Mussels in Coconut Milk & Lime

So, upgrade your idea of dinner for yourself and family, or treat your guests to a great starter by fixing Mussels in Coconut Milk and Lime.
These are Green Lipped Mussels and are sustainably raised off the shores in New Zealand. You can actually order these and they come to you live and "smiling" from a company called, I Love Blue Sea. I've ordered seafood from them and like their concerned practices.Here are 5 things to know about Mussels:

1) You always want to cook Mussels that are living, which you can test by tapping on the shell. If it's good, it should close up.
2) They cook fast and easy in very little liquid for steaming, and they open up when done. After a few minutes, any that never open should be thrown away.
3) Green Lipped Mussels are known for guarding against inflammation in the body.
4) When steamed they give off their own salty taste, so they need very little added salt.
5) After they're cooked, they can also be chopped and served in soup, salads and grilled appetizers.
The Green Lipped Mussels are some of the largest ones, and have a meaty and solid taste.This broth is great for sipping or pouring over some rice. Buy, steam and enjoy - it's very simple~

Recipe: Green Lipped Mussels in Coconut Milk and Lime
(serves 2 bowls, or 4 starters)

15-20 Mussels
2 Tbls. Butter
1/4 cup chopped scallions
1 cup Coconut Milk
1 Lime
pinch salt/pepper

1) Wash Mussels and pull off any beard (scruffy strings around the shell edges.)
2) In a large pot on Med. heat, melt the butter with the scallions and a pinch of salt and pepper.
3) Pour in about 1/4 cup of the Coconut Milk and add the Mussels. Put a lid on the pot and allow the Mussels to steam for about 3 minutes. Shake the pot a few times to distribute the Mussels.
4) Pour in the rest of the Coconut Milk, close the lid and heat for about 3 more minutes.
5) Remove the lid and make sure all the Mussels have opened up. If any are still closed, remove the open ones to a bowl and close the lid and heat for another couple minutes to give them a chance to open up. After that, remove any closed Mussels and discard.
6) Put the Mussels in bowls, squeeze Lime juice over them. Strain the Coconut Milk broth over the Mussels and serve with a garnish of green onion.

Now, you are simply fancy. Get slurping.

3 comments:

Sarah-Jane - SiliconeMoulds.com said...

wow - those look amazing. Love the colours and ADORE mussels.

Mussels are generally only in season in the UK when there is an R in the month - Ie Late September through until April.

Must go and seek out some local mussels soon. Forgot about them so far this year !

Anna said...

I have grown to love mussels...I remember that the first time I cooked mussels, it turned out too salty. As what you have mentioned in your tips, mussels give out a salty flavor...Thanks for sharing this and thanks to the tips too!

Cathy @ ShowFoodChef said...

Sarah-Jane, so glad you stopped by. I bet your local ones there are amazing, huh?

Anna, so nice to have your comment. Also enjoyed your blog~