Delicious Mussels in Coconut and White Wine
This is a delicious recipe I made with friends. It's not original, but we winged it! It includes delicious coconut milk and lots of wine. The amounts are estimates; adjust to taste. It makes a large amount (6+ people). Serve with rice or pasta, using the mussel sauce as a dressing. Enjoy! Leftovers can be saved and reheated.
This is a delicious recipe I made with friends. It's not original, but we winged it! It includes delicious coconut milk and lots of wine. The amounts are estimates; adjust to taste. It makes a large amount (6+ people). Serve with rice or pasta, using the mussel sauce as a dressing. Enjoy! Leftovers can be saved and reheated.
- 1 tbsp butter
- 5 lb cleaned mussels
- 3/4 cup white wine (up to 1 cup)
- 2 onions
- 3/4 whole garlic (or whatever you see fit)
- 2 tbsp parsley (up to 3 tbsp)
- 1 dash fish sauce
- 2 dashes curry couple dashes of
- 3/4 cup coconut milk
- some olive oil
- lemon leaves
- rice/pasta
- 1 big pot (like the type you cook spaghetti with)
- Carbohydrate 18.9548958333333 g
- Cholesterol 109.621666666667 mg
- Fat 18.62042875 g
- Fiber 0.720966681957245 g
- Protein 45.5991691666667 g
- Saturated Fat 8.47632945833333 g
- Serving Size 1 1 Serving (454g)
- Sodium 1092.813 mg
- Sugar 18.2339291513761 g
- Trans Fat 3.19405583333333 g
- Calories 438 calories
Step-by-step
- Get the onions and roughly mince them up; cut the garlic too in slices.
- Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much.
- After a couple minutes, add the butter and continue to cook the vegetables down.
- Add a bit of parsly too but not all. Add some fish sauce.
- After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two.
- add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons.
- cook that for about 2 minutes and then add half the wine. Let that simmer.
- Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything.
- Add the rest of the wine and parsley.
- Mix it all together well and put the top on.
- Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice.
- Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them
- ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs.
Operating inside a standard 8-quart stockpot requires managing steam distribution carefully when introducing five pounds of bivalves at once. Sweating onions and sliced garlic in a mixture of olive oil and butter at moderate heat prevents scorching the aromatics before the liquids arrive. Incorporating fish sauce early provides a umami foundation without requiring granular salt adjustments later. Simmering the coconut milk and curry leaves for roughly two minutes releases fat-soluble aromatics before the white wine is introduced. Monitoring the shellfish closely prevents the primary pitfall of overcooking; keeping heat exposure under eight minutes maintains tenderness, as prolonged cooking causes the protein chains in mussels to tighten and turn rubbery. Agitating the pot occasionally ensures that the liquid coats every shell evenly during steaming. Leftover mussels demand careful handling due to their high protein content. Shellfish should be removed from their shells if stored longer than twenty-four hours to prevent flavor degradation from residual liquor. Reheating these leftovers requires gentle, low-heat methods such as a quick pan-warmth in a skillet rather than high microwave settings, which instantly toughens the delicate meat.
