Spicy Thai style Mussels 

This recipe comes together in a flash and tastes like a dish from a Thai restaurant,  bursting with spice, garlic with a fresh finish of coriander.  Make sure to discard any mussels that do not close when you tap on them



2 lbs P.E.I. mussels, bearded and scrubbed well to remove dirt
1/4 cup   'Christine Cushing’ extra virgin olive oil
1/4 cup dry white wine or vermouth

1/2 cup coconut milk (125 ml)  
grated zest of 1 lime
Juice of 1/2 lime
1 jar ‘CC’s handmade Garlic tomato sauce  
1/2 bunch fresh coriander, chopped
Sea saltto taste



In a large pot or casserole, heat the olive oil.  Add the mussels, wine, lime zest, juice, coconut milk and tomato sauce and salt. Cover and steam on medium high about ,  for 5- 7 minutes until mussels open.  Remove from heat immediately and stir in chopped coriander adjust seasoning.
Serves 4.

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