Coconut Lime Mussels
Inexpensive, tasty, and easy to prepare, mussels are a good source of omega-3 fatty acids, iron, vitamin B12, and protein, containing 20 grams in just 3 ounces. When buying mussels, make sure their shells are tightly closed and avoid any that are cracked. They’re best when cooked the same day you purchase them. Store in the refrigerator in a bowl covered loosely with a damp paper towel until you’re ready to use them.
Ingredients
- 2 pounds mussels
- 1 can 13.5 ounces light coconut milk
- Juice of 2 limes
- ½ cup fresh cilantro coarsely chopped
- ½ teaspoon red-pepper flakes
Instructions
- Put the mussels in a large colander set in the sink. Rinse with cool water. Sort through them and discard any mussels that have cracked shells. Pull off any mosslike growth where the shells close. (This is called the beard.
- However, most farmed mussels are debearded before being sold, so you may be able to skip this step.)
- In a large saucepan over high heat, combine the coconut milk, lime juice, cilantro, and pepper flakes. Bring to a boil. Add the mussels, cover, reduce the heat to medium, and simmer for 3 minutes, or until they open. Discard any that stay shut. Serve the mussels with the coconut sauce for dipping.