Milky recipes

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Mussels in coconut cream

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*coconut lime vinagrette

ingredients: 

200ml coconut milk

1 red chilly

10g chopped coriander leaves

2cm chopped fresh ginger

2 sliced garlic cloves

Juice and zest of 1/2 lime

Salt and pepper

 

method: 

 put all the ingredients, except the coriander, lime zest and lime juice, in a saucepan, add salt and pepper. Let it boil for about 5 minutes. Remove from the heat and add the lime zest and juice. 

Let it cool down and add chopped coriander

Ingredients:

Feeds 2 people

900gr de fresh mussels, scrubbed and beards removed

240ml coconut lime vinaigrette*

1 Julienne shallot

1 teaspoon of butter

10g chopped coriander

1 slices bread

Salt and pepper

 

Method:

Preheat the pot to medium heat.

Melt the butter, add the shallot and sauté until transparent. 

Add the mussels and pour half of the vinaigrette. 

Cook for 5 minutes until the mussels open. 

Divide between 2 bowls, dress it up with the other half of the vinaigrette and sprinkle the chopped coriander on the top. 

Season with salt and pepper and serve with the bread.

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milky choice

May 2021

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