Steamed Mussels with Coconut Milk, Mint and Leeks

You guys! It’s May already! I can’t believe how fast this year is going by.

My favorite part about May is the amp up for summer. It feels like it is just around the corner!

Living in New England means alllllllllllllllllllllllllllllllllllllllllllllllll the seafood in the summer.

There are tons of beach shacks selling the best fried clam strips, lobster, oysters, and of course STEAMERS!

Steamers, when done right, are damn delicious!

Nothing is worse than a rubbery mussel or clam, so the trick is to not over cook them while injecting the most amount of flavor.

Although I am a huge fan of simple steamed mussels and drawn butter, my favorite is mixing it with Asian flavors.

Specifically, I like to use coconut milk which is such a versatile ingredient and compliments so many dishes. It gives the mussels a creamy broth but holds so many other flavors like the ginger and lime.

Serve these steamed mussels with some bread to soak it all in and you have yourself an easy dinner in less than 20 minutes!

I hope this recipe give you all the summer vibes.

Xx

K

Sweet and Masala

Print Recipe

Steamed Mussels with Coconut Milk, Mint and Leeks

Plump, steamed mussels simmered in a creamy, spicy, citrusy coconut sauce.

Servings

Ingredients

• 1 1 lb live mussels
• ½ cup white wine
• 1 can unsweetened coconut milk
• 4 tbsp. butter
• 2 tsp. red pepper flake
• 1 tsp. ginger grated
• 1 lime juiced
• 2 large shallots finely chopped
• 4 cloves garlic minced
• ½ cup leeks sliced thinly
• ¼ cup fresh mint chopped finely reserve a 1 tbsp. for garnish
• ¼ cup cilantro chopped finely
• Salt to taste

Servings Ingredients 1 1 lb live mussels ½ cup white wine 1 can unsweetened coconut milk 4 tbsp. butter 2 tsp. red pepper flake 1 tsp. ginger grated 1 lime juiced 2 large shallots finely chopped 4 cloves garlic minced ½ cup leeks sliced thinly ¼ cup fresh mint chopped finely reserve a 1 tbsp. for garnish ¼ cup cilantro chopped finely Salt to taste

Instructions

1. In a large pot or Dutch oven heat butter over medium heat and add leeks. Sautee and stir often, until leeks begin to wilt, then add shallots and salt and continue to cook until the onions are browned.
2. Add garlic, ginger and red pepper flake and continue to cook for another a minute. Add in wine to deglaze the bottom of the pot, scraping the bottom of the pan while stirring.
3. Bring the wine to a boil and then simmer. Let the wine reduce by half and then add in the coconut milk and mint and bring to a boil again.
4. Add in the mussels, more salt, stir and cover the pot.
5. Reduce the heat to medium and steam mussels for 5 minutes.
6. After 5 minutes check to see if the mussels have opened. If not, continue to cook for 2 minutes. If after 7 minutes the mussels have not opened, discard them.
7. Remove the pot from the heat and add the lime juice and cilantro.
8. Spoon the mussels and broth into a bowl and garnish with remaining mint.
9. Serve with crunchy bread. Enjoy!

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