Mussels with coconut and Chilli

Super easy and so scrumptious this is a banging recipe by Annabel Langbein from Essentials vol 1 ( this  book is a must buy )


  • 36 muscles in their shells ( or a couple of vacuumed packed fresh muscles , great product )
  • 2 tbsp neutral oil like rice bran
  • 2 cloves garlic , sliced
  • 1 long red chilli, deseeded and finely chopped
  • 1 1/2 cups of coconut cream
  • finely grated zest of 1/2 a lime or lemon
  • 1/2 cup of coriander
  • crusty bread to serve ( optional )


  1. Scrub the muscles and remove their beards
  2. Heat the oil in a large, deep pot or frypan and sizzle the garlic and chilli for about 30 seconds
  3. Add the muscles, coconut creamed lime or lemon zest
  4. Cover and cook over high  heat until the muscles open 3 to 5 minutes
  5. Discard any that do not open
  6. Garnish with the coriander  and if desired serve with crusty bread to soak up the yummy pot juices

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