Recipe

Saffron Coconut Mussels

10 ingredients, 6 stages

Mussels

Coconut milk and saffron

Sliced garlic

Onion

Saffron Coconut Mussels

Ingredients

Portions and timings are still being written up. The ingredients and the method are Lynn’s own.

6 stages

1
Prepare the saffron
- Place the saffron threads in 2 tablespoons of warm water and leave to infuse for 5 to 10 minutes.
2
Build the aromatics
- Clean the mussels thoroughly, removing any beards and discarding any mussels that remain open when tapped.
- Heat a large, deep pan over medium heat and add the coconut oil.
- Add the finely sliced onion and cook for 3 to 4 minutes until softened.
- Add the sliced garlic, ground coriander and turmeric and cook for another 30 seconds until fragrant.
3
Make the coconut broth
- Add the coconut milk, cream and vegetable stock cube to the pan.
- Stir well to combine, then add the saffron and its soaking liquid.
- Bring the broth to a gentle simmer and cook for 3 to 4 minutes to allow the flavors to develop.
4
Steam the mussels
- Add the cleaned mussels to the simmering broth and cover the pan tightly with a lid.
- Cook for 4 to 6 minutes, shaking the pan occasionally, until the mussels have opened and are cooked through.
- Discard any mussels that remain closed after cooking.
5
Finish the broth
- Taste the coconut broth and adjust the seasoning if needed.
- If the broth is too thin, remove the mussels and allow the sauce to simmer uncovered for another 1 to 2 minutes until slightly reduced.
6
Serve
- Spoon the mussels and plenty of the saffron coconut broth into a large serving bowl.
- Top with chopped chives and serve immediately with toasted crusty bread for dipping into the creamy broth.