spicy coconut mussels
photo by The Flying Chef
- Ready In:
- combine the first seven ingredients in a skillet, bring to a boil.
- add mussels, cover, and cook 5 minutes until shells open.
- discard any unopened mussels garnish with basil.
Questions & Replies
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I could have eaten this whole batch of mussels all by myself, but unfortunately had to share with a friend. We both loved the spicy broth and the juicy tenderness of the mussels, wiping our bowls clean with some delicious French bread. I followed your instructions to the letter, which were so simple and easy to follow. I think that some chopped cilantro would be good with this instead of the basil, and I might try it next time. Good one, Chia.
Wow!! Absolutely Gorgeous!!! what can I say I loved this, I bought 600 grams of mussels just for me, after all the moreish reviews I had read. I did add a carton of coconut cream and added a teaspoon of chicken stock granules, as I did not have any chicken broth. I made the liquid amounts the same even though I was making for one, so I could soak up the juice with some hot crusty bread. I made like another reviewer had said and used red thai curry paste. I added 2 Tablespoons of paste, my preference. This was so good Chia, I ended up getting so full on the bread, but I just could not waste any of that moreish, outstanding, soup like sauce, it was totally gorgeous. Another winner.. Yummo!!