Coconut & Saffron Mussels

Directions

1. Coconut & Saffron Steamed Musslels Soak the mussels in cold water.
2. 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.
3. 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.
4. 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.
5. Scatter over with spring onions and coriander, and squeeze over with lemon. Serve warm with a side of crusty bread