I cannot actually say this is my dish, proudly the contents of this post are brought to you by my husband, Noel.
Mussels are a fairly new ingredient that we use in our kitchen, our tastebuds only developed to liking them over say the last 5 years prior to that touching them was only done by using a long stick LOL. For me it was the same with oysters.... Oh well they do say flavours develop with age!
One of the perfect things about mussels is that they cook in next to no time meaning that any dish can be on the table in literally under 15 minutes depending on how decadent or basic you wish the flavourings to be.
We had recently purchased a carton of a favourite dip (I guess you could use any flavour dip of course) and forever looking for new flavours to cook with it was decided that the dip mixed with coconut milk would be an interesting taste on gathering many flavours that we love together.
Whilst these were very nice and would definitely be a hit as an entree or casual dinner with friends I still prefer a tomato maybe tomato chilli flavour base for my mussels.
Coriander Chilli and Cashew Mussels
ProPoints per serve: 7
1 tablespoon canola oil
1 brown onion, finely chopped
1/2 cup Coriander Chilli and Cashew Dip
1 fresh red chilli, deseeded and sliced
1 cup lite coconut milk
1 kilogram Blue mussels, bearded and rinsed
Heat oil in a large frying pan or wok until just about smoking. Reduce heat to medium and add onion cooking for 3 - 4 minutes or soft.
Add coriander dip, stirring, and cook for a further 2 minutes. Add the chilli and coconut milk stirring for a further 2 minutes or until slightly thickened.
Increase heat to high. Add mussels and quickly toss to coat. Cover and steam for 2 - 3 minutes or until the majority of mussels have opened. Remove lid and toss continuously for a further 2 minutes..
(Click here for a printable version of this recipe)