Coconut Mussels

A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!

• 2 pounds mussels in the shell

• 2 teaspoons coconut oil

• 1 shallot, peeled and thinly sliced

• 1/4 cup coconut milk

• 1/4 cup vermouth

• Juice of 1/2 lime

• Pinch each of salt and red pepper flakes

• 1/4 cup chopped cilantro (plus another couple of tablespoons for garnish
  

1. Rinse the mussels, and discard any with broken shells.

2. In a large saucepan or small pot (at least 5-6 quarts) melt the coconut oil over moderate heat and sauté the shallots for 2 minutes.

3. Add the coconut milk, vermouth, lime juice, salt, pepper flakes, and cilantro. Raise the heat, and when it comes to a boil add the mussels.

4. Cover the pot and let it cook for 5 minutes. (I remove the lid after 3 minutes and start removing the opened mussels to a large bowl so they don't overcook.)

5. Discard any mussels that don't open, and pour the liquid over the mussels. Sprinkle with additional cilantro for garnish.

(My wife prefers this as a soup, with the mussels removed from their shells, easy to do with your fingers.)