Coconut & Saffron Mussels

by Crumble Cookware

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

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Author:

Crumble Cookware

Servings

Prep Time

20 minutes

Cook Time

30 minutes

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

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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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