Spicy Coconut Mussels

Print this recipe

Cheap as chips and finger licking good – that is all!

Prep Time: 20 min

Cook time: 20 min

Serves: 4

Ingredients

Spicy and Sweet Piquant Pepper Paste
150 g Peppadew Piquant Peppers, drained
½ tsp black pepper, ground
2 cloves garlic, chopped
2 tbsp fresh thyme leaves
2 tbsp fresh parsley leaves
4 spring onions, chopped
2 tbsp fresh ginger, grated
1 lime, zest
2 tsp sesame oil
good pinch salt

Mussels
28 fresh mussels, de bearded and scrubbed
125ml water
2 tbsp olive oil
knob of butter
125ml spicy piquant paste
200ml coconut cream
fresh parsley

Instructions

PIQUANT PASTE : Pop all ingredients in a food processor and blend or whizz to a smooth paste with a hand blender.

Now cook the mussels.  Take a large saucepan and pour in the water, bring to a boil, pour in the mussels and pop the lid on.  Simmer for 5 minutes, giving the saucepan a good shake every now and again to cook evenly.

Remove the lid and check the mussels, chuck out any that haven’t opened.  Drain, keeping the cooking stock and pop the mussels into a bowl until ready to use.

Pour the olive oil into a large frying pan, add the butter and heat slowly.  When it starts to bubble spoon in the piquant paste. 

Increase the heat and cook until fragrant, dark and sticking to the bottom of the pan, this will take about 5 – 6 minutes.  Then gently pour in the coconut cream.  If the mixture is a little stiff, add a couple of spoonful’s of the saved mussel stock. Stir well, taste and season if necessary. Gently place the mussels into the spicy sauce and spoon it all over.

SERVE : Garnish with loads of chopped parsley, lace in a deep bowl and get stuck in, moping up the sauce with the smoked butter loaf – this is not for the faint hearted, but finger licking good!