Coconut Lime Mussels

Coconut Lime MusselsI only started eating mussels in the past few years, and have become a total sucker for them. They are easy to prepare, delicious, and a nice (affordable!) departure from typical fish dishes on nights we want seafood. My go-to mussel dish is on the heavier side, served with pasta and a rich, spicy sauce. With the weather being so warm, I decided to try a lighter approach to mussels!

Using this recipe as a point of inspiration, I set about whipping up some Coconut Lime Mussels!

Ingredients:

  • 2 lbs fresh Mussels
  • 1 small piece of fresh Ginger, grated
  • 2 Shallots, chopped
  • 4 cloves Garlic, pressed
  • Zest from 3 Limes
  • Olive Oil
  • ¾ cup White Wine
  • Fresh Basil (and Cilantro if desired), torn for garnish

Coconut Sauce:

  • 2 cups Coconut Milk
  • 1 tsp. Coriander
  • ½ cup Cilantro, chopped
  • 2 tbsp. Fish Sauce
  • 2 tbsp. Lime Juice
  • 2 tbsp. soy sauce

Step One:  Clean the mussels in cold water (more on cleaning mussels in this post).

Cleaning Mussels

Step Two: Combine all the ingredients for the sauce and blend well (I used my immersion blender, but a food processor would work well also). Set sauce aside.

Step Three: Heat olive oil in a large pan. Add the grated ginger, shallots, garlic, and lime zest, and sauté over medium high heat for 3 minutes.

Ginger Shallots Lime

Step Four: Add the white wine and mussels to the pan and bring to a boil, stirring well. Reduce heat to simmer, cover with a lid, and allow to steam for another 3 minutes (or until all mussels have opened).

Mussels in White Wine

Step Five: Remove lid and add the sauce to the mussels, stirring well. Remove from heat, top with torn basil leaves, and serve immediately.

Finished Product

The coconut and lime make this dish feel light and summery. I loved the flavor the sauce added to the mussels; I would recommend serving with a baguette to sop up the excess sauce, because it was too good to let go to waste!

Happy Cooking!
~ Megan

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Thai Peanut Soup

This weekend my husband was craving the peanut sauce served with many Thai dishes. He suggested we make spring rolls with peanut sauce for dinner, but I wasn’t in a spring roll kinda mood (poor guy, he tries!). Instead of making something with peanut sauce, I decided to try my hand at Thai Peanut Soup! I used this recipe as inspiration, and was quite pleased with the results!

Thai Peanut Soup IngredientsIngredients

  • 1 Onion, diced
  • 3 cloves Garlic, pressed
  • 2 Gypsy Peppers, diced
  • 2 Tomatoes, diced
  • 1 Carrot, sliced
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/4 tsp Cayenne
  • 4 tbsp Olive Oil
  • 1 can Coconut Milk
  • 1 cup Peanut Butter
  • 2/3 cup Vegetable Broth
  • 3 tbsp Lime Juice
  • 1 tsp Salt
  • Fresh Cilantro (chopped for garnish)
  • Unsalted, dry roasted Peanuts (chopped for garnish)

Step One: In a large pot, cook the onions, peppers and garlic until tender, about 5 minutes.

Onions Peppers Garlic

Step Two: Add all other ingredients (except cilantro and chopped peanuts), and stir to combine. Simmer until cooked through, stirring regularly (5 – 8 minutes).

Thai Peanut Soup Cooking

Step Three: Remove from heat and serve immediately. Top with the cilantro and chopped peanuts.

Thai Peanut Soup

This recipe makes about 6 servings, but don’t count on any leftovers! The creamy consistency and intricate flavor of this soup made it impossible to have just one bowl! With a relatively simple ingredient list – and only about 12 minutes of cook time – this recipe is sure to become a staple in our house… I especially can’t wait to make this again on a chilly Fall evening!

Happy Cooking!
~ Megan