Mussels in Green Coconut Sauce

 This is one of my son Jack's Favorites...delicious...don't forget the bread for dipping!  Spinach turns the broth green.  The chipolte peppers give it a smoky flavor.  Mussels are easy to make, nutricious, and inexpensive.

  • 3 TBS olive oil or coconut oil
  • 1 medium onion diced
  • 3 cloves minced garlic
  • 1/2 lb baby spinach cleaned
  • 4-5 lbs fresh mussels
  • 2 chipolte peppers in adobo sauce from the can
  • 1 can cocunut milk 14 oz
  • 1 cup white wine 
  • 1 cup water
  • 3 TBS Butter
  • Parsley for garnish
  • Crusty bread for dipping
  • Cover bottom of saucepan or pasta pot with olive oil or coconut oil 
  • When oil is hot add onion, garlic, and saute about 3 minutes 
  • Add wine and bring to boil and reduce to get rid of alcohol about 10 minutes
  • Add coconut milk and water and warm
  • In a food processor or blender add about 1/2 cup of broth and spinach and chipolte pepper, process til all combined in batches nd return to pot
  • Bring liquid to boil add cleaned mussels and cover til opened about 5-10 minutes.
  • Serve hot immediately and top with fresh parsley
  • Heat up a crusty bread for dipping.
Click here to read the blog entry about this great recipe!
Mussels in Green Coconut Sauce
Total Time:1 hour(s) 20 minutes
Prep Time:50 min.
Cook Time:30 min.
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