When you are ready to cook the mussels, the first step is to rinse and scrub them thoroughly. Remove the beard - or stringy mass protruding from the shell - and discard any mussels that are cracked or do not close as you squeeze or tap them lightly.
Coconut Citrus Mussels
Serves: 1 Time: 25 minutes Difficulty: Intimidating, but EASY
- 1/2 lb. cleaned mussels
- 1/4 onion, sliced
- 4 thai bird chiles (or other hot peppers)
- 1/2 c. coconut milk
- 1 c. vegetable, seafood, or chicken stock
- 1 T. soy sauce
- blended oil
- optional: crusty bread for mopping up the broth
Heat a large pot and add the chiles to the dry pot.
As they start to blister, add 1 T. of oil. Add in the onions and let them soften for 7-8 minutes.
Add in the coconut milk, and once warm, whisk in the stock and soy sauce. Bring to a simmer.
Drop in the mussels. Cover and cook for just 2-4 minutes. As soon as the mussels open, remove them from the heat and pour them into a bowl.
Serve with toasted bread if desired, or go the extra step and toast it with olive oil, salt, and pepper.