Beautifully fragrant and warming, this is an easy treat to whip up if you're headed to your next pot luck and pairs wonderfully with a warm loaf of crusty bread to soak up all those delightful flavours.
Coconut & Saffron Steamed Mussels
Crumble Cookware
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Beautifully fragrant and warming, this is an easy treat to whip up if you're headed to your next pot luck and pairs wonderfully with a warm loaf of crusty bread to soak up all those delightful flavours.
Ingredients
-
Musslels 1kg mussels- cleaned & de-bearded
- 30g butter
- 2 tbsp olive oil
- 1 brown onion- finely chopped
- 4 garlic cloves- finely chopped
- 1 yellow capsicum- diced into 1cm
- 2 red chilli- thinly sliced
- 250g cherry tomatoes
- 2 tbsp tomato paste
- 400ml coconut milk
- A pinch of saffron
- 1/2 tsp flaked sea salt
- Freshly cracked black pepper
- 2 stalks spring onions- finely sliced
- 2 tbsp coriander- roughly chopped
- 1/2 lemon- to serve
Directions
- Coconut & Saffron Steamed Musslels Soak the mussels in cold water.
- Add the butter and olive oil to the @crumble Dutch Oven on medium heat. Once melted, add the onions, garlic, capsicum and chilli, and gently fry for 5 minutes or until softened.
- Add the cherry tomatoes and tomato paste, and cook for a further 3 minutes. Add the coconut milk and saffron, and bring to a gentle simmer.
- Season with salt & pepper, then turn the heat down. Add the drained mussels, and pop the lid on. Cook for 5 minutes, or until all of the mussels have opened.
- Scatter over with spring onions and coriander, and squeeze over with lemon. Serve warm with a side of crusty bread
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