I’ve always loved mussels, and while I prefer the taste of fresh mussels, it’s more convenient to buy them shelled and frozen (for time, effort, and karmic reasons). Mussels are not only yummy but, according to Wikipedia, an excellent source of selenium and vitamin B12, and a good source of zinc and folate.
Yield: 4 – 5 servings
- 1 tablespoon coconut oil
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 1 teaspoon ground turmeric
- 1 kilo bag of frozen mussels
- 1 1/2 cups coconut milk
- 6 kaffir lime leaves, torn
- 2 large carrots, sliced
- 1 large head broccoli
- 1 tablespoon fish sauce
- chilli flakes, optional
- mint leaves, to serve
- Place mussels on a colander and rinse well.
- Heat coconut oil and cook onion, garlic and ginger until soft but not browned.
- Add turmeric and cook for an extra minute.
- Add mussels, coconut milk, and kaffir lime leaves.
- Stir, cover and cook on low heat for 10 minutes.
- Add carrots, cook for another 5 – 8 minutes.
- Add broccoli, cook for another 3 – 5 minutes.
- Turn heat off, add fish sauce and stir.
- Serve with mint leaves and chilli flakes if desired (over rice if you’re one of those people who can’t call it at meal if it doesn’t have rice).