Saffron and Coconut Mussels
An exciting take on a classic Moule Mariniere, mussels cooked in a fragrant broth of saffron, coconut, ginger and chilli, topped with coriander and fresh lime juice.
Ingredients
Directions
- 1
Combine 350g flour and 350g Greek yoghurt in a bowl and mix until combined. Work this into a ball using your hands and knead on a floured surface until smooth. Place in a bowl, cover and set aside for c. 30 mins
- 2
Finely chop 2 large shallots, 1 inch piece of ginger, 1 large red chilli, and a small bunch of coriander stalks. Heat 30ml olive oil in a casserole pot (a pot with a lid), and fry off the ingredients until soft
- 3
Deglaze the pan with 200ml dry white wine, and add 400ml full fat coconut milk and 200ml fish stock. Add the saffron threads and salt, bring this to a boil, turn down to a simmer and put the lid on
- 4
Whilst the broth simmers, cut the flatbread dough into 1 inch squares. Roll these out on a floured surface until c. 1cm thick. Heat 30ml olive oil in a non-stick pan and toast the flatbreads turning every 20s until browned and blistered. Place these in a warm over to keep warm
- 5
Finely dice a garlic clove and add to 50g melted butter. Simmer until infused, ensuring not to burn the garlic
- 6
Add 1kg raw mussels to the simmering broth and cook on high for 3 - 5 mins with the lid on until the mussels open
- 7
Add the mussels to bowls, ladle over the broth, and top with coriander leaves and a squeeze of fresh lime
- 8
Serve with a flatbread brushed with the garlic butter
