Muscles in Coconut Broth
These Mussels in Coconut Broth are ridiculously simple and create a divinely fragrant sauce that can be easily mopped up with some crusty sourdough.
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
2-4
persons
5-10
minutes
Cook Time
10-15
minutes
Servings
Prep Time
2-4
persons
5-10
minutes
Cook Time
10-15
minutes
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.