This recipe is from Christall Lowe’s cookbook Kai.
- Green-Lipped Mussels 12, rinsed and cleaned
- Butter or Olive Oil 3 Tbs
- Onion 1, finely chopped
- Garlic 3 cloves, finely sliced
- Chilli Flakes 1 tsp
- Zest and Juice of 1 Lime or Lemon
- White Wine ½ cup
- Water ¼ cup
- Coconut Milk 1 x 400 ml can
- Fresh Coriander 1 small bunch, roughly chopped or torn
- Rinse and clean the mussels, removing any excess ‘beard’ and barnacles. Discard any that have broken shells or have open shells that don’t close back up when tapped firmly.
- Melt the butter in a large, deep saucepan or stockpot over a medium heat, and add the onion, garlic and chilli flakes. Cook until soft, but not brown.
- Add the lime or lemon zest and juice, wine and water, stir, and bring to a simmer.
- When simmering, add the whole mussels still in their shells, and pop a lid on the saucepan. This will steam the mussels gently until their shells open, which should take 4–6 minutes.
- Once mussels have opened, remove and discard any that are still clamped shut. Pour the can of coconut milk over the mussels. Stir to combine and heat through. Sprinkle over the chopped coriander.
- Serve in large bowls, with warm crusty bread.