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Mussels with Saffron, Coconut Milk, and Orange Zest
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Mussels with Saffron, Coconut Milk, and Orange Zest

Servings 2

Ingredients

  • 1/8 tsp saffron
  • 1/2 cup boiling water
  • 2 Tbsp extra-virgin olive oil
  • 1 cup finely diced onion
  • 2 tsp finely chopped gingerroot
  • 2 tsp finely chopped garlic
  • 1/4 cup apple cider vinegar
  • 13.5 oz can coconut milk
  • 1 tsp sweet smoked paprika
  • 1 1/2 lbs live mussels scrubbed and de-bearded
  • 3 tsp orange zest
  • 1/4 cup chopped fresh cilantro

Instructions

  • Steep saffron in boiling water for 7 to 10 minutes while preparing remainder of ingredients.
  • In large, wide saucepan, heat olive oil over medium and sauté onion, ginger, and garlic for about 5 minutes, or until soft. Add in vinegar, steeped saffron, coconut milk, and paprika. Bring to a boil, then reduce to a bubbling simmer and add mussels; cover. Steam for 3 to 5 minutes, or until mussels open. Add orange zest, stir through, and ladle contents into a serving bowl. Sprinkle with cilantro and devour.