A restaurant favourite made easy—at home! Simply serve with naan or toasted bread for dipping to make a delicious entrée for 2 or impressive appy for 4.
2 lbs (900 g) mussels, scrubbed and debearded
1 can (14 oz/398 ml) light coconut milk
- Rinse mussels under cold water. Discard any that are already open.
- In Wok, combine seasoning and coconut milk. Bring to a boil over medium-high heat.
- Add mussels and cover with lid. Steam 6–7 min or until mussels open. Discard any unopened mussels.
- Using 2-in-1 Citrus Press, squeeze in juice from lime.