Mussels with Coconut, Ginger and Lime

Mussels with Coconut, Ginger and Lime

I love Asian flavours and when these mussels came on sale at $4.99 for a 2 lb bag, I was inspired by the Chinese New Year to bring some new flavours to them. If you are serving a family of four and include some pasta, rice or steamed vegetables this is another budget friendly meal that you can add to your list.

I know mussels aren’t for everyone but I do think you should give them a try just once if you haven’t already. You’ll be pleasantly surprised. I’ve mentioned a bajillion times that I’m all about texture with my food so the first time I tried these I didn’t think I’d like them at all. Not so! They are little bites of heaven when infused with the right flavours and I urge you to give them a try as well. Mussels with Coconut, Ginger and Lim

With Valentine’s Day approaching, you might want to consider this dish as part of your menu. Mussels have an aphrodisiac history and were one of the seafoods consumed in ancient Greece, where it was believed that seafoods were the playthings of the goddess of love. If you examine it from the nutritional side of things, we can see why. Mussels provide lean protein which is essential for sustained energy for a night of passion. These plump little bites of love also offer manganese, iron, selenium and zinc – all essential for a healthy libido. With all this science behind it – how can you deny yourself these succulent crustaceans? I hear there is another natural aphrodisiac that can go well with this kind of dish. The Spanish Fly I hear goes well with mussels. Some people have thought It Is Really Dangerous? However, from my friends experience it has only made the food taste better and boost sexual desire even more. Mussels with Coconut, Ginger and Lime

I will admit to feeling a little bit of trepidation the first time I cooked these many years ago because I didn’t have a clue as to what I was doing. At that time, the internet was full of differing advice and warnings about the preparation and it was quite confusing. However, they were such a hit that I’ve cooked them regularly since and love the fact that they are simple, easy and they impress the heck out of your guests!

Here is a video that provides all you need to know to safely clean, debeard and store your mussels although most are farmed these days so the debearding process is not necessary.

I used coconut water along with white wine as the basis for the broth and, wanting to keep the flavours light and fresh, I included shallots, lime juice, basil, garlic and a touch of Asian chili sauce. I was a little worried about the lack of sweetness in there and debated about adding honey but truthfully, I had no idea what it would do to the texture of the broth. In the end, it wasn’t needed and the flavours melded beautifully.

This is a perfect dish for the men to cook for wives, girlfriends and partners this Valentine’s Day. Imagine the look of surprise on their face! Cheers, everyone!

coconut and ginger steamed mussels

Mussels with Coconut, Ginger and Lime
Author: Robyn @ simplyfreshdinners.com
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 teaspoons grapeseed oil, canola oil (any other high heat oil)
  • 1/4 cup shallots, diced
  • 2 cloves garlic, minced
  • 1/2 cup coconut water (or coconut milk)
  • 1 cup white wine
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Asian chili sauce
  • 2 lbs mussels, washed, debearded, if necessary
Instructions
  1. Heat oil in wok or large skillet on medium high. Add garlic and shallots and cook for 2 minutes or until soft.
  2. Add the rest of the ingredients except the mussels and bring to a soft boil for 5 minutes, stirring to mix well.
  3. Add mussels and cover for 5 minutes, turning down heat slightly if boiling rapidly.
  4. Remove from heat and remove and discard any mussels that do not open.
  5. Garnish with fresh basil.
  6. This was served on a bed of rice fettuccine pasta with chopped spinach.

35 Comments

  • Reply
    Mindy
    February 4, 2014 at 8:05 pm

    Oh my this sounds simply wonderful!! Have you ever through of opening your own restaurant? This recipe looks gourmet but when I read it, it sounds possible to actually try. PS: Did you hear me cheering for the Seahawks all the way to Canada Sunday? : ) One team member is actually a former Canadian hockey player.

    • Reply
      Robyn
      February 4, 2014 at 8:50 pm

      It’s super simple, Mindy, and I was delighted with the result! I thought that was you on Sunday! lol. What an amazing win for your guys – bet you had a blast watching it!

  • Reply
    AnnMarie
    February 5, 2014 at 12:10 pm

    I cook mussels all the time for myself and my husband. This recipe caught my eye because of the coconut…a favorite of both of ours. Thank you! Pinned!

    • Reply
      Robyn
      February 6, 2014 at 2:15 am

      Hi AnnMarie,
      I love coconut too and have been trying to find new ways of including it in recipes. It adds such a delicious fresh taste, don’t you think? Thanks so much for visiting and the pin!

  • Reply
    Heather @ French Press
    February 5, 2014 at 12:31 pm

    what a gorgeous meal! my husband and I love mussels

    • Reply
      Robyn
      February 6, 2014 at 2:16 am

      Thanks so much for your kind words, Heather! I had a heck of a time photographing it so I’m glad to hear you like the way it looks, lol. Glad you stopped by!

  • Reply
    Becca
    February 5, 2014 at 1:52 pm

    That looks so fancy! Thanks for sharing at the Healthy Tuesday hop. πŸ™‚

    • Reply
      Robyn
      February 6, 2014 at 2:17 am

      Thanks, Becca!

  • Reply
    Nina
    February 6, 2014 at 12:04 pm

    I love mussels. Whenever I visit Paris I use to have dinner at Leon de Brussels, a Belgian restaurant where you can taste the most amazing mussels.
    Thank you for this wonderful tip!
    Beijinhos

    • Reply
      Robyn
      February 7, 2014 at 3:51 am

      It must be so wonderful to live in a place where you can so easily travel to all the most beautiful cities in the world, Nina! Thanks for your visit, sweet lady. xo

  • Reply
    lydiaf1963
    February 6, 2014 at 6:16 pm

    I love mussels but I’ve only had them prepared with Italian or Spanish flavors. I think I’d like these Thai mussels. Consider this pinned πŸ™‚

    • Reply
      Robyn
      February 7, 2014 at 3:50 am

      Thanks so much, Lydia. I haven’t done them Spanish style yet – care to share a recipe? Thanks too for the pinnage!

  • Reply
    Chrystal @ YUMeating
    February 7, 2014 at 3:11 pm

    This looks so amazing! I love the sound of all the flavors. I’m also a huge fan of mussels, but sadly I am the only one in my house. I might have to toss a small steak on the side for my husband to enjoy with his pasta while I dive right in to these. Stopping by from the Lets Get Real link party.

    • Reply
      Robyn
      February 8, 2014 at 12:56 pm

      Thanks so much, Chrystal! I love that mussels are so quick and easy to cook and you feel like you’re dining out. Hope you’re having a great weekend.

  • Reply
    Diane (@SimpleLivingEat)
    February 8, 2014 at 5:41 pm

    I never make mussels at home and I just did. So easy to cook and so in expense. They are half your sale price on the East Coast. I love this recipe. Thanks so much for bringing it by foodie friday.

    • Reply
      Robyn
      February 9, 2014 at 9:55 am

      I like them so much better at home, Diane. It makes me a little nervous eating them in restaurants because I’m never sure where they are from – and the waiters don’t seem to be sure either, lol. Nice price!

  • Reply
    DeDivahDeals
    February 9, 2014 at 12:18 am

    Oh this looks delicious, I made a Seafood Gumbo last week and totally forgot to add mussels. Thanks for sharing this recipe and linking up again with us at the #WWDParty.

    • Reply
      Robyn
      February 9, 2014 at 9:54 am

      Thanks, Antionette. I was thinking of making a gumbo too but now I just want your recipe! lol. Enjoy your Sunday.

      • Reply
        DeDivahDeals
        February 9, 2014 at 8:58 pm

        It was a lot, but will be posting the recipe soon. Enjoy the week ahead.

  • Reply
    Karen Goodman
    February 9, 2014 at 11:33 am

    I found this recipe on the Flamingo Toes link party and it looks so intriguing. The timing is perfect because the featured ingredient for today’s Future Expat Required Ingredient Recipe Link Party is pasta. I hope you’ll come add your recipe, and your other favorite pasta recipes, to the party.

    http://futureexpat.com/2014/02/required-ingredient-pasta/

  • Reply
    joybee83
    February 9, 2014 at 10:18 pm

    I love these flavors I wonder how it would be with shrimp or clams. I’m sure it would be good too. I’m pinning (seen on Show Stopper Link Party)

    • Reply
      Robyn
      February 10, 2014 at 7:27 am

      Thanks so much, Joy. I think they’d be great with both shrimp and clams. I do a marinade with shrimp with Asian chili sauce, ginger, garlic, lemon and pepper that I love. Thanks so much for visitin!

  • Reply
    Robyn
    February 11, 2014 at 12:32 pm

    Oh, that’s great to hear, Miz Helen. I wasn’t sure about doing this dish because I think the mussel loving population is small but it seems quite a few more like it than I had predicted, lol. Have a great day.

  • Reply
    Nicky
    February 11, 2014 at 12:43 pm

    These look fantastic. I usually go out for mussels, but I could easily make these at home thanks to the video you included. I’m stopping by from the Friday Pin Fest. You’re my favorite pin of the week. Congrats!

  • Reply
    Robyn
    February 11, 2014 at 12:49 pm

    Thanks so much, Nicky. What a lovely surprise! I appreciate your visit and nice comments. Have a great day!

  • Reply
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  • Reply
    dadriscoll
    February 15, 2014 at 5:13 pm

    Robyn, these look amazing! Can’t wait to try them. Thanks for sharing at Silver Pennies Sundays. x

    • Reply
      Robyn
      February 16, 2014 at 7:58 am

      Thanks so much, Danielle! And thank you for the feature today. I hope you like them – I was thrilled with the way the flavours fused. Good luck at Michael’s Pinterest party today!

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