Coconut Lime Mussels
This tropical twist on the French classic moules marinières serves up briny mussels in a tangy coconut broth enhanced by ginger and lemongrass. Our Triton mussels are the perfect, tangy addition to this treat.
- 2 tbsp extra-virgin olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, peeled and grated
- 2 tsp lemongrass, minced
- 3 tbsp fresh lime juice
- 2 cups dry white wine
- 1 cup unsweetened coconut milk
- 1 bottle Triton mussels in vinegar add 2 bottles if you desire more meaty substance
- 2 tbsp fresh flat-leaf (Italian) parsley or scallions, minced
- Step 1In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Step 2Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot. Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Step 3Add the Triton mussels to the pot, and stir gently to coat them with the liquid. Cover and cook until the mixture has consistent flavour through the meat, about 5 minutes (remember, your mussels are already precooked). PlatingDivide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.
Our Triton mussels are a perfect complement to this dish because we prepare our mussels with fullness, for the ultimate eating experience. They are also visually appealing in the dish for your presentation during plating.