Caribbean Mussels in Coconut Milk

A delicious, quick and easy dinner dish of steamed mussels in a creamy coconut milk sauce. Perfectly paired with pasta or toasty bread.

📝 Ingredients

• 1 pound mussels
• 3 tablespoons butter
• 1 small shallot (chopped)
• 6 cloves garlic (minced)
• 1/2 scotch bonnet pepper (minced (remove membrane and seeds for milder heat))
• 1/4 teaspoon salt
• 1 tablespoon chopped shado beni (culantro)
• 1 tablespoon chopped parsley
• 1/2 cup coconut milk
• 5 pearl onions (peeled and halved)
• 1 tablespoon curry powder
• 1/4 teaspoon black pepper
• Optional A few dashes of white wine, if needed to increase liquid

👨‍🍳 Instructions

1. 1Melt the butter in a heavy-bottomed pan over medium heat.
2. 2Add garlic, shallots, hot pepper, and curry powder to the butter. Sauté until fragrant.
3. 3Add mussels to the pot and stir to coat.
4. 4Stir in shado beni, pearl onions, and coconut milk.
5. 5Reduce the heat to low, cover, and let it simmer.
6. 6Allow the liquid to thicken slightly. If it gets too dry, add a splash of white wine.
7. 7Check mussels for doneness (see note below). Discard any unopened ones.
8. 8Taste and adjust salt as needed.
9. 9Sprinkle in chopped parsley before serving.
10. 10Serve hot with toasted bread or pasta.