A zesty twist to the Belgian classic dish moules frites. Belgian wit beer, coconut milk, coriander and fresh basil + orange zest make PEI mussels irresistible. Recommended side: curried fries. Pair with Belgian wit of course.
Course: Seafood | Cooking with Beer
Servings: 2 servings
- 2 lbs fresh PEI mussels
- 2 tbsp coconut oil
- 2 cloves garlic minced
- 2 shallots minced
- 2 tsp ground coriander
- 1 12 oz Belgian wit Witbier
- 1 can full fat coconut milk or coconut cream
- 1 bunch fresh basil
- zest of half an orange
- fries generously dusted with yellow curry powder recommended or substitute with fresh naan bread
Clean and debeard the mussels, discard any open ones.
In a large, deep saute pan (must have a lid) heat the coconut oil over medium-high heat.
Add the garlic and shallots, stir, add the coriander and stir again.
Add the beer, then the coconut milk and stir to combine. Let sauce simmer and reduce a little bit.
Add all the mussels, stir to coat them with the sauce and cover with the lid. Cook until all the mussels have opened.
Immediately transfer the mussels to a deep serving platter (to share) or individual bowls, pour the sauce over them and generously garnish with basil and orange zest.
Serve with curried fries (or fresh naan) and pair with Belgian wit. Slurp any leftover sauce. Brag to your craft beer loving friends.