Wow what a summer, 31 recipes is way more ambitious than I thought it would be. Right now this will be my 12th summer recipe – I have some work to do! One source of inspiration for my recipes is going out to eat and then trying to imitate that meal at home.
A couple of weeks ago we had dinner at Bluefins Sushi & Sake Bar in Chatham. What a great place. A mix of traditional sushi and some other great dishes. One dish I love is the Cape Cod Wild Mussels which are also a take on Mussels in a thai coconut broth. Here is my interpretation of the recipe. Its easy and a great way to eat a very inexpensive shell fish. I paid $2.50 a pound for the mussels!
Mussels in Cilantro, Lime and Coconut Broth
- 2 cloves garlic chopped
- 1 tbs coconut oil
- 1 lime peeled and cut up
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 2 tsp ginger chopped
- 2 tbs coconut aminos
- 1 can coconut milk, 1/2 can of water
- 2 lbs mussels beards removed and scrubbed
- Heat oil in a large skillet or heavy bottomed sauce pan with tight fitting lid over medium heat.
- Add garlic and sauté for about 1 minute.
- Add lime, cilantro, basil, ginger, coconut aminos, coconut milk, and water to pan. Bring to a low simmer.
- Simmer for 10 minutes to incorporate flavors. Taste the broth and adjust seasonings to taste. Does it need a little salt?
- Bring back to a low boil and add mussels. Simmer until all mussels open 3-8 minutes.
- To serve, divide mussels into bowls and ladle broth over the mussels.
This recipe is very forgiving. If you don’t have the ginger, coconut aminos, or one of the herbs just try it anyway. Coconut and lime are the basic flavor building blocks so you can really play with the other flavors. However, FRESH mussels are a must. I made a great broth once and used mussels that ended up tasting not so fresh. Total bust! Drinking the broth after the fact didn’t seem like a very safe option so really push your fishmonger on when they got the mussels in.