I don’t really like to eat mussels often. Twice a year is enough for me: once in a restaurant and once at home.Either I steam them in my Miele steamer or I cook them in a large Staub. Both very easy and ‘one pot’ solutions.
It is important you buy fresh mussels and rinse them well before cooking. I always let them soak for 5 minutes in water and then start rinsing them one by one so all the .
Last summer I prepared this very easy recipe filled with Thai herbs I had left from making ceviche.
What is your favorite way of preparing mussels?
I like this recipe because it’s:
- fresh & light
- so easy and quick to prepare
- 2 kg mussels
- 1 red pepper, thinly sliced
- 2 hand fulls of cilantro (coriander)
- 400 ml of coconut milk
- 100 ml of white wine or vegetable stock
- 2 stems of lemon grass, chopped
- 20 grams of fresh ginger, minced
- 2 cloves of garlic, sliced
- 1 tbsp coconut oil
- 1 white onion, chopped
- 2 large carrots, chopped
- Heat the oil in a large skillet and bake the garlic, onion, carrot, lemon grass and ginger for 2 minutes.
- Add the mussels, red pepper and half of the cilantro. Stir well.
- Add coconut milk and wine or vegetable stock.
- Cover and let this simmer for 10 minutes or until the mussels are open. Stir once in a while or shake your cooking pan if you want to develop nice arm muscles.
- Serve with rice or bread.