Green-lipped mussels in coconut milk with buttered bread
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Ingredients
- 2 lbs fresh green-lipped mussels
- 1 can coconut milk (13.5 oz)
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 red chili thinly sliced (optional for heat)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
For the buttered bread:
- 1 French baguette sliced
- 4 tbsp butter softened
Instructions
- Clean the mussels thoroughly under cold running water, scrubbing off any dirt or debris. Discard any mussels that are open or broken.
- In a large pot, heat olive oil over medium heat. Add the garlic, onion, and chili (if using) and sauté until fragrant.
- Pour in the coconut milk and bring to a simmer. Season with salt and pepper.
- Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes or until the mussels have opened up.
- While the mussels are cooking, prepare the buttered bread. Spread butter on the sliced baguette and toast until golden brown.
- Once the mussels are cooked, remove from heat and discard any mussels that have not opened.
- Serve the mussels in coconut milk hot, garnished with fresh cilantro or parsley. Serve alongside the buttered bread for dipping into the delicious sauce.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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