Mussels With Chilli & Coconut Cream
An Original Recipe by Not Quite Nigella
Feeds 4 people with bread or fries
Preparation time: 5 minutes
Cooking time: 10 minutes
- 1.5kgs/3 lbs. live black mussels
- 1 cup white wine
- 1 cup chicken or fish stock
- Pinch of saffron threads (optional)
- 1 cup coconut cream
- 2 teaspoons palm sugar (regular sugar will also do)
- 1-2 red chillies, chopped
- 3 tablespoons finely chopped chives
Step 1 - Clean and debeard the mussels (i.e. pull out the hairy bits) if needed (I bought ones that were already debearded).
Step 2 - Place in a large pot with the white wine and bring to a boil and simmer stirring around once or twice to evenly distribute the mussels. Within 4-5 minutes they should open up. Remove mussels and place in a bowl. Add the saffron threads, stock and simmer for about 5 minutes to infuse. Add the coconut cream, sugar and chillies and mix to combine. Taste for seasoning and add salt if you need to.
Step 3 - Return the mussels back to the pot and toss around gently, coating the mussels with the sauce. Serve with chives scattered on top with fries or bread.