Carmarthen Bay Mussels with Cardamom and Coconut

Mikekey *


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 votes

20 Min
10 Min
Stove Top


  • 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 large
    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

Printable Recipe Card

About Carmarthen Bay Mussels with Cardamom and Coconut

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: UK/Ireland

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