The Recipes

Coconut Citrus Mussels

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.