Thai Spiced Coconut & Black Garlic Mussels
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tbsp salted butter
  • 1 tsp grated fresh ginger
  • 6 cloves of black garlic, smashed
  • 1 shallot, minced
  • 2 tsp thai chili paste
  • ½ tsp ground nutmeg
  • ⅛ tsp cayenne pepper
  • 2 tbsp fresh lime juice (about 1 large lime or 2 small)
  • 1 can full fat coconut milk
  • 1 cup chicken broth
  • 2 lb mussels, cleaned
  • ¼ cup torn fresh parsley
  • 1 tsp red pepper flakes
  • Salt & pepper to taste
Instructions
  1. First in a large pan over medium heat add your salted butter.
  2. Next add your ginger & garlic. Saute until fragrant, about 30 seconds.
  3. Next add your shallot, chili paste, nutmeg and cayenne pepper. Stir together with a spoon, scraping the pan, for another 30 seconds, will make a chunky paste).
  4. Add your lime juice, coconut milk chicken broth, whisk together and bring to a boil.
  5. Add your cleaned mussels, bring to a boil and cook for 8-10 minutes. Once sauce begins to boil mussels will start to open up during this time.
  6. Bring heat to a simmer, or remove from heat completely (if ready to eat). Salt & pepper to taste and then garnish with parsley and sprinkle with chili flakes.
  7. Serve with optional toast to soak up mop.
Notes
IF IN DOUBT MUSSELS DO NOT OPEN IN SAID COOKING TIME, DO NOT PRY THEM OPEN. THROW THEM AWAY. I REPEAT. DO NOT CONSUME AND THROW AWAY. that's it
Recipe by My Lavender Blues at https://mylavenderblues.com/thai-spiced-coconut-black-garlic-mussels/