Mussels Steamed in Coconut Cream

• 16 mussels
• 1 tbsp butter, ghee or other “good” fat of choice
• ½ onion, finely chopped
• 1-2 cloves garlic, crushed
• 1 tsp ginger, grated
• ¾ cup coconut cream

Store live mussels for a short time only. Keep in a container in the fridge, not in water. To make sure they are alive and fresh, tap them and they should close. To prepare, snip “beards” (any hairy stuff on the outside of the shell) off the mussels with scissors and wash thoroughly in fresh water.

You’ll need a large pot with a tight fitting lid for this recipe. Sauté the onion, garlic and ginger in butter. Add chilli, coriander then mussels and coconut milk. Once it’s steaming, put the lid on the pot and cook for 4-5 minutes, turning once or twice until all the mussels have opened. Discard any that don’t open.

Serve in 2 bowls with the juices poured over the top, and lemon or lime wedges.

Variations:

• Add ½ chilli, deseeded and chopped OR 2-3 drops Tabasco or chilli sauce OR a pinch cayenne
• Mussels can also be steamed in white wine, or even beer. Omit the ginger for these variations.