You have an obsession with mussels, I know you do because you opened up this piece. I do too. They are healthy, delicious, and for the most part guilt free. These delicious bivalves are super high on protein (great for building muscle), have a low fat & caloric content, and are full of good stuff like Vitamin B-12, selenium, vitamin C, iron, and omega 3 fatty acids. What makes me like them even more? They are super easy and quick to make. You can basically steam them in anything (stock, white wine) for a few minutes and have yourself a healthy meal. This time I decided to go a little more exotic. Try out the recipe and let me know what you think:
1 cup of coconut water (I use Harmless Harvest – it tastes better than the rest)
1/2 tsp freshly ground coriander seeds
1/4 cup chopped cilantro
2 Tbsp fish sauce
1 Tbsp freshly squeezed lime juice
1 tbsp Soy Sauce
1/4 hot chili (I like hot Jamaican chilies)
1 Tbsp olive oil
1 lbs mussels rinsed & cleaned (I like P.E.I)
1 tsp fresh grated ginger
1 shallot, chopped
2 cloves of garlic, chopped
1/3 cup dry white wine
1/4 cup fresh basil leaves chopped
Clean the mussels in cold water. To make sure none are dead, grab a toothpick and poke the flesh of those that are open. If they close, you can cook them. If they don’t, discard.
Prep the Sauce
Put all the sauce ingredients in a food processor and chop.
For the Mussels
Heat the oil in a dutch oven.
Add the ginger, shallots, & garlic. Sautee for about 2 minutes while stirring.
Introduce the white wine & add the mussels. Stir & bring to a boil. Cover, reduce the heat to a simmer.
Cook for 3 minutes. You will know they are ready when the mussels are open.
Add the sauce and cook for about 1 minute.Cook for 3 minutes.
Discard any mussels that did not open & serve in a large bowl with a bowl on the side to discard the shells.
Garnish with cilantro and basil.