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| Prep Time | 5-10 minutes |
| Cook Time | 10-15 minutes |
| Servings |
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Ingredients
- 1 tbsp butter
- 1 pc onion finely chopped
- 1/2 cup coriander fresh, roughly chopped
- 4 pc garlic finely chopped cloves
- 1 pc leek sliced
- 1/2 cup chicken broth
- 3 tbsp white wine (optional)
- 1 cup spinach roughly chopped
- 14 oz coconut cream can
- 1 1/4 lbs mussels
- 1/2 pc lemon (juiced)
- pinch sea salt
- pinch black pepper
Instructions
- On medium heat, heat the butter in a large fry pan.
- Add the onion, coriander stalks and garlic and cook until softened.
- Add the chopped leek and add the stock and/or white wine and turn up the heat.
- Add the spinach, coconut cream and stir.
- Add the mussels and ensure to coat the mussels with the sauce.
- Once the mussels are open they are ready.
- Serve in a deep bowl and garnish with some coriander leaves and a squeeze of lemon. Enjoy.
