Smokey Cilantro Lime Mussels with a hint of Coconut
Did you know mussels are one of the the highest food sources of zinc - an essential mineral for a strong immune system, healthy hormones, fertility and skin! Not only are sea mussels rich in zinc they are a wonderful, bioavailable source of Heme-Iron, Folate, Selenium, Iodine and quality Protein. Talk about a nutrient packed food!
Mussels are also one of the most sustainable foods we can fish from the sea.
They are actually very easy to cook, I wish I had tried to cook them sooner. All you need is a nice sauce and this one takes under 15 minutes to prepare!
I source my mussels from my local Community Supported Fishery:
https://skipperotto.com/
Here’s my Recipe:
Recipe Makes 2 Large Meals, or Apps for 4 - 5
Ingredients:
3 pounds mussels, de bearded and rinsed
1.5 TBSP butter or oil
1 small thinly sliced onion, yellow, white or purple can all work
1/2 cup thinly sliced fresh fennel bulb
5 fresh garlic cloves, minced or thinly sliced
2 tsp whole fennel seeds
2 tsp cumin seeds
2 tsp coriander powder
2 tsp fresh cracked pepper
2 tsp chilli flakes
1 tsp smoked paprika or achiote pepper powder (spicier)
1 cup fresh ripe tomatoes, diced
1.5 cups chicken bone broth, or stock
1/2 c full fat coconut milk from the can
the juice of one large lime
1/2 cup fresh cilantro leaves, minced
salt and pepper to taste
for serving:
toasted sourdough bread with a drizzle of nice olive oil
Method:
Heat butter in a large pot with a lid over medium - low heat, add in your onions, saute until translucent
Add in your fennel and cumin seeds to toast them
Next add fresh sliced fennel and fresh garlic, along with remaining spices, saute for 1-2 minutes more until fragrant but being careful not to burn the garlic
Stir in your tomatoes and chicken stock, bring to a low simmer for 3-5 minutes
Add coconut milk, fresh lime juice, salt and pepper to taste as needed
Make sure you have a simmer again before placing mussels into the pot altogether, then cover with a lid. Allow mussels to simmer until they have opened.
After most of the mussels are open, remove from heat, stir in half of your cilantro, leaving some for garnish, serve hot with crusty toasted sourdough for dipping!
Enjoy
