Steamed Mussels with Beer and Coconut Milk
This mussels recipe with beer is a zesty twist to the Belgian classic dish moules frites. Belgian witbier, coconut milk, coriander and fresh basil + orange zest make create an irresistible dish.
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Servings: 2 servings
Calories: 1353kcal
Ingredients
- 2 lbs fresh PEI mussels
- 2 tablespoon coconut oil
- 2 cloves garlic minced
- 2 shallots minced
- 2 teaspoon ground coriander
- 12 oz Witbier
- 1 can coconut milk
- 1 bunch fresh basil
- zest of half an orange
Instructions
- 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.
Nutrition
Serving: 1grams | Calories: 1353kcal | Carbohydrates: 53g | Protein: 114g | Fat: 77g | Saturated Fat: 53g | Polyunsaturated Fat: 14g | Cholesterol: 254mg | Sodium: 1707mg | Fiber: 3g | Sugar: 6g
