Picture the scene. On your way home from a productive and challenging day. Don't feel like cooking but craving something satisfying, comforting and nutritious.
Mussels cook up easy, don't taste fishy, and are rich in Omega 3's. Mussels must be alive when they are cooked. They have a rudimentary nervous system, suggesting they feel no pain. They are low on the food chain and tend to be low in such contaminants as mercury and PCBs. They are also very nutrient-rich, providing you with protein, vitamin C, iron, zinc and all of the B vitamins, including high amounts of vitamin B-12.
I promise you that this recipe will definitely hit the spot. Savoury, hint of sweet, touch of spicy, and produce a delicious light mussel liquor. These mussels do not disappoint. They are so addictive, it's hard to just eat one portion. This recipe falls into the the clean eating recipes | healthy cooking recipes | gluten free recipes genres.
Tips: Ask the fish monger to pack the mussels on ice. Store mussels in a bowl on the bottom shelf of the fridge with a zipper-lock bag filled the ice resting on top of them and a damp paper towel or kitchen towel on top. Only keep refrigerated for 1 to 2 days before cooking.
To ensure there is no sand or grit left in the mussels, simply place the them in a large bowl filled with cold water. While you chop and sauté, the mussels will be siphoning out the grit.
Buy and cook up lots! Cooked mussels freeze well. Heat in the microwave for about 2 minutes or place in a pot on medium heat until thawed.
Mussels in Fresh Ginger Coconut Water with Pineapple
Serves 2 to 4 (23 small mussels per person)
2 lbs mussels
8 oz Coconut Water
1 small onion, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped (more or less depending on your heat preference)
¼ cup carrots, finely chopped
¼ cup sweet bell pepper, finely chopped
¼ cup fresh pineapple, finely chopped
Pink Himalayan Sea Salt and Freshly ground pepper, to taste (optional)
Place mussels in a cold bowl of water for about 20 minutes to ensure all the grit is siphoned out.
Clean and debeard mussels, make sure all mussels are closed and intact.
In a large pot, on medium high heat 1 teaspoon olive oil.
Add onion, garlic and ginger. Sauté until onions are translucent.
Add the carrots, bell pepper, and pineapple. Sauté for a minute.
Season with pink Himalayan sea salt and freshly ground pepper, if using
Add the coconut water and then the mussels.
Cover the pot. Wait until steam comes out of the sides of the pot, about 3 minutes.
When all the mussels are wide open, take off the heat.
Serve in bowls with the delicious broth and crusty bread to sop up all the juices.