Mussels in Coconut Lime Broth

The French classic moules marinières serves up briny mussels in a white wine sauce. This is a tropical twist on the well-known dish combining mussels with a tangy coconut broth flavoured with lime, ginger and lemongrass. Mussels go way back in food history. It begins in 1235, when an Irishman named Patrick Walton, after a shipwreck in the Vendée, France, became known for the bringing up of mussels from submerged wood piles and invented mussel farming. They are a high source of omega-3, are rich in iron, phosphorus and calcium and are enjoyed worldwide. This version brings a taste of the islands to your table.

Ingredients

2 tbsp extra-virgin olive oil

2 shallots, minced

2 garlic cloves, minced

2 tsp peeled and grated fresh ginger

2 tsp minced lemongrass

3 tbsp fresh lime juice

Zest of 1 lime

2 cups dry white wine

1 cup unsweetened coconut milk (you can use the whole can)

2 to 2 1/2 lb mussels, scrubbed and debearded

2 tbsp minced fresh flat-leaf (Italian) parsley or scallions

Lime wedges

Process

    1. In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent. Add the garlic, ginger, and lemongrass and simmer until fragrant, about 30 seconds. Stir in the lime juice, wine and stir.
    2. Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk and lime juice. Add the mussels to the pot, discarding any that do not close to the touch or are broken, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
    3. Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions, lime wedges and serve at once. 

Pair with a classic Lager like CBA medalist: La Kedgwick Pilsner – Les Brasseurs du Petit-Sault inc.