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carmarthen bay mussels with cardamom and coconut

(2 ratings)
Recipe by
Mikekey *
Seattle, WA

A popular Welsh dish, which uses Carmarthen Bay Mussels, but Penn Cove or other local mussels will work. Serve with crusty bread to sop up juices.

(2 ratings)
yield 2 -4
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For carmarthen bay mussels with cardamom and coconut

  • 2 lb
    fresh mussels
  • 4 oz
    unsalted butter
  • 1 clove
    garlic, peeled and finely chopped
  • 2
    shallots, peeled and finely chopped
  • 1 c
    dry white wine
  • 1 lg
    bay leaf
  • 3
    green cardamom pods, cracked open
  • 2/3 c
    coconut milk (canned)
  • chopped cilantro, to taste

How To Make carmarthen bay mussels with cardamom and coconut

  • 1
    Prepare the mussels. Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
  • 2
    Melt 2 oz. of the butter in a large saucepan over medium heat. Add garlic, shallots, cardamom pods and bay leaf. Cook until garlic and shallots are softened.
  • 3
    Add the wine and bring mixture to the boil. Add the mussels, set heat to high and cover the saucepan. Cook 2-3 minutes for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
  • 4
    Strain mussels in a colander, reserving cooking liquid. Place mussels in a large bowl, and return cooking liquid to pan. Return to heat. Add the remaining butter and coconut milk and bring to the boil.
  • 5
    Pour the mixture over the mussels, top with the chopped cilantror and serve immediately

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