Main dishes · CRESPO KITCHEN

Mussels in Mango Coconut Broth

Mussels steamed in a coconut, ginger and mango broth.

30 min approx.4 servingsFresh mango

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

1½ kg live mussels, cleaned
1 cup diced fresh mango
400 ml unsweetened coconut milk
½ cup water
1 small chopped onion
2 minced garlic cloves
1 teaspoon grated ginger
1 tablespoon oil
2 tablespoons lime juice
¼ cup chopped cilantro
4 slices bread, to serve

Method

Rinse and debeard mussels. Discard broken shells and open mussels that do not close when tapped.
In a large lidded pot, cook onion in oil over medium heat 4 minutes. Add garlic and ginger for 30 seconds.
Add coconut milk, water and mango; simmer 5 minutes. Add mussels, cover and cook 5–8 minutes, shaking the pot, until they open.
Discard any that remain closed. Add lime and cilantro and serve immediately with bread.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: