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Your Mussels Coconut be Serious

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 20 minutes


• 2 tbsp coconut oil
• 2 shallots, minced
• Salt and pepper
• 2 garlic cloves, minced
• 2 tsp peeled and grated fresh ginger
• 2 tsp minced lemongrass
• 3 tbsp fresh lime juice
• 1/2 cup white wine
• 1/2 cup coconut milk
• 1/2 cup of Unsweetened Almond Breeze
• 2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
• Parsley to decorate


1. In a large sauce pan, heat the oil on a medium-high heat
2. Add sliced shallots and a pinch of salt and pepper. Sauté for 2 minutes until translucent
3. Add garlic, ginger and lemongrass and simmer for five minutes
4. Pour in the lime juice and wine then stir
5. Bring the mixture to boil for two minutes then reduce the heat to medium
6. Stir in coconut milk and Unsweetened Almond Breeze. Add mussels to the pot and throw away any that do not close to the touch. Continue to stir gently until all mussels are covered
7. Cover the pot and cook for 5 minutes until all shells have opened. Throw away any mussels that remain closed. Serve the mussels straight off the heat and garnish with a sprinkle of parsley and salt and pepper to taste