Coconut Chilli Mussels

Name: Coconut Chilli Mussels
Yield: Serves 4 as a light starter or lunch
Cuisine: United Kingdom
Ingredients: finely grated zest and juice of 1 unwaxed lime; 1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped; 2 red onions, thickly sliced; 2 tbsp. chopped fresh coriander leaves, to garnish (optional); 2 garlic cloves, finely chopped; crusty bread, to serve (optional); 4 spring onions, green parts only, thickly sliced; 2 kg (4 lb 8 oz) mussels; 400 ml. can coconut milk,

Preparation info

Serves
4
as a light starter or lunch

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This gives a dub-it-up Caribbean twist to the French classic moules marinières. Fabulocious!

Ingredients

2 kg (4 lb 8 oz) mussels
400

Europe
United Kingdom
Lunch
Side dish
Pescatarian

Method

Prepare the mussels by scrubbing them under running water and pulling away the beard’ (the threads coming out of the side of the shell). Discard any that are cracked, or that are open and do not close when tapped on the side of the sink.
Pour the coconut milk into a large casserole that has a lid, and add the red onions, spring onions, garlic, chilli, lime zest