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Recipes

Mussels in coriander, chilli, lime & coconut broth

This quantity will serve 4 people as a starter or 2 as a main course

We serve mussels in a range of different sauces including the classic moules marineres in white wine and garlic but this is our best selling version we think because it’s light and fragrant. It’s really simple to make, dairy free and low in calories too (especially if you use reduced fat coconut milk) because mussels are naturally very low in fat.

Tempura
 

Ingedients

Fresh live mussels
Fresh red chilli (very finely chopped with seeds intact)
Fresh coriander (finely chopped)
Juice of 2 limes
A splash of good olive oil
1 x 400ml tin of coconut milk
Pinch of sea salt and cracked black pepper

How to cook

  1. When you buy fresh mussels keep them stored in the fridge under a damp cloth like a tea towel until you’re ready to use them. Before use clean the mussels by pulling off any ‘beards’ or straggly material attached to them and rinsing them in clean cold water.
  2. Make the sauce by combining the chopped chilli, olive oil, coriander, lime juice, coconut milk and salt and pepper
  3. Put the cleaned mussels in a deep pan, one that has a good fitting lid and pour over the sauce.
  4. With the lid on steam the mussels over a high heat shaking the pan occasionally until all the shells have opened (discard any that remain closed).
  5. Spoon the mussels into warm bowls, top with the sauce and serve with crusty bread to soak up the broth.
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