Mussels in Cilantro Cream Sauce

Gotta love sci-fi movies.

 

I think I love watching sci-fi because I can’t stand watching real shit about space.
All these space documentaries do, ok, all they do is tell you how infinite space is and how insignificant we are and it’s like, we get it.
Do ya have anything else???

 

Have you found one fucking living thing out there?

You haven’t.

So there’s really nothing to report other than we still don’t have the technology to meet anybody else and it’s really fucking immense and that’s why……….that’s why if you really want to see something about space – you watch a sci-fi movie.

 

 

 

Say what you want about them, at least they find shit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mussels in Cilantro Cream Sauce

2lbs Fresh Mussels
1 large handful Fresh Cilantro
1 small handful Fresh Basil Leaves
2 tsp minced Garlic
1 can Coconut Cream

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Scrub and rinse the mussels under cold water.

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Drain the mussels then add them to a large pot and cover with a lid.
Turn the flame up to med-high and let the mussels cook, covered, until they open. About 5 mins.

When you open the lid, if there are some mussels not opened, use a slotted spoon to gently move the unopened mussels towards the bottom of the pot and give it another 2 mins.

When it looks like all the mussels have opened, remove the pot from the heat.

Get a medium sized bowl and with a sieve, strain out the liquid from the pot with mussels, reserving the juice in a separate bowl
Cover the mussels and set aside somewhere warm.

 

 

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For the sauce – add the chopped basil, chopped cilantro, minced garlic and the reserved mussel juice in a blender.

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Blend the mixture until smooth then pour the contents of the blender into a medium saucepan.
Add in the coconut milk, salt and pepper.

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Bring the mixture to a boil then reduce heat to a simmer and cover.

 

Let the mixture simmer for about 5 mins.
Adjust seasoning as needed.

Strain the contents of the saucepan into a fine sieve, filtering out the ground leaves and any grime that may have come from the reserved mussel juice.

 

 

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Serve by straining the sieved sauce over the pot of mussels, reheating the mussels in the coconut sauce if necessary.

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cilantro_sauces

If you have bread laying around, this is the moment –

creative_recipes_for_mussels

mussels_and_coconut_recipes

http://ivegotcake.com

http://ivegotcake.com

http://ivegotcake.com

http://ivegotcake.com

 

 

 


 

 

 

Mussels in Cilantro Cream Sauce

2lbs Fresh Mussels
1 large handful Fresh Cilantro
1 small handful Fresh Basil Leaves
2 tsp minced Garlic
1 can Coconut Cream

———————————————————————

 

INSTRUCTIONS

1. Scrub and rinse the mussels under cold water.
2. Drain the mussels then add them to a large pot and cover with a lid.
3. Turn the flame up to med-high and let the mussels cook, covered, until they open. About 5 mins.

4. When you open the lid, if there are some mussels not opened, use a slotted spoon to gently move the unopened mussels towards the bottom of the pot and give it another 2 mins.

5. When it looks like all the mussels have opened, remove the pot from the heat.
6. Get a medium sized bowl and with a sieve, strain out the liquid from the pot with mussels, reserving the juice in a separate bowl.
7. Cover the mussels and set aside somewhere warm.

 

8. For the sauce, add the chopped basil, chopped cilantro, minced garlic and the reserved mussel juice in a blender.
9. Blend until the mixture until smooth then pour the contents of the blender into a saucepan and add in the coconut milk.
10. Add in salt and pepper.
11. Bring the mixture to a boil then reduce heat to a simmer and cover.

12. Let the mixture simmer for about 5 mins.
13. Adjust seasoning as needed.

14. Strain the contents of the saucepan into a fine sieve, filtering out the ground bits and any grime that may have come from the reserved mussel juice.

15. Serve by straining the sieved sauce over the pot or bowl of mussels.
Reheat the mussels in the coconut sauce if necessary.
❤ ❤

24 thoughts on “Mussels in Cilantro Cream Sauce

  1. Farm raised mussels from Canada? yum. And now addition of coconut milk and cilantro. My two most favourite cooking ingredients. I am sure the mussels were gone in seconds. Wonderful!!!!

    1. You know I caught that too when I bought them. Our mussels normally come from the shores around Boston, Rhode Island or Maine.
      I thought it was very interesting that these came from Canada but to your point, they were really tasty 🙂
      Happy hump day ❤

  2. Ok, I’ve never thought about sci-fi movies that way. I mean, you’ve got a point, there’s always some cool creature they find. But why does the alien/creature always have to be bad?? Lol! I still haven’t gotten around to trying mussels…it’s definitely something we have to eat when we do our blogger trip! And they have to look as good as they do here! :)-

    xo, Jackie
    stylemydreams.com

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