Steamed Mussels In Coconut Cream
From elgourmand 14 years ago
- 20 minutes to make
- Serves 4
I do love mussels. Every trip to Sydney some friends and I would wait patiently for a table at Doyle’s at Watson’s Bay (sorry no reservations) with our bottles of cold white wine (yep, BYOB). Doyle’s is ON the beach and one time we even went over by boat. Read more With Sydney traffic it was quicker. All the seafood at Doyle’s was just fantastic but my favorite was mussels. Actually, they did theirs in milk or cream and you can do that but I like Peepee. A friend came through a while back and said that Doyle’s is still going strong, isn’t BYOB any more and the minue’s changed but the food is still great. He claims it’s a bit too posh now and was more fun in the bad old days. Even done in coconut cream this dish reminds me of the Bad Old Days. See less
Ingredients
- • About 2kg of mussels, fresh as you can get and beards off. shopping list
- • 1 ltr coconut cream, if using canned which is 50% water. shopping list
- • ½ cup dry white wine (optional and not Doyle’s way) shopping list
- • 1 med onion chopped. shopping list
- • 1 stalk celery, chopped. (no leaves) shopping list
- • 3 Tbs butter shopping list
- • 1 strip of bacon, chopped (optional) shopping list
- • Generous pinch thyme, to taste shopping list
- • Generous pinch basil, to taste shopping list
- • 1 good sized Bay Leaf shopping list
- • 1 tsp sugar shopping list
- • ½ tsp salt, to taste shopping list
- • Good grind of black pepper shopping list
How to make it
- 1. Make sure the mussels are well scrubbed and the “beards” cleaned off. Let them sit out a while and come to room temp.
- 2. In a large pot melt the butter and saute the onion, bacon and celery until just cooked through. Put the bacon in first and give it a minute or two extra.
- 3. Turn up the stove and add everything but the mussels.
- 4. When the pot starts to just simmer add the room temp mussels, reduce heat to low, cover and simmer for about ten minutes, until all the mussels open.
- 5. Discard the Bay leaf and any mussels that didn’t open and serve mussels and broth in large soup bowls.
- This is really great with French bread, baguettes or Pita bread and a good dry white wine. Bon Apatite.
The Rating
Reviewed by 6 people-
Very Nice and I Like The Coconut Cream
High 5's My Friend...~:)Chef Irish
chef_irish
in Gainesville loved it
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My mouth is watering reading this recipe. Gotta get some mussles right now. 5 forks
brianna
in loved it
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