Milky recipes



Mussels in coconut cream


*coconut lime vinagrette


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



 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


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



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.


milky choice

May 2021

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