carmarthen bay mussels with cardamom and coconut

How To Make carmarthen bay mussels with cardamom and coconut

• 1

  Prepare the mussels. Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
• 2

  Melt 2 oz. of the butter in a large saucepan over medium heat. Add garlic, shallots, cardamom pods and bay leaf. Cook until garlic and shallots are softened.
• 3

  Add the wine and bring mixture to the boil. Add the mussels, set heat to high and cover the saucepan. Cook 2-3 minutes for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
• 4

  Strain mussels in a colander, reserving cooking liquid. Place mussels in a large bowl, and return cooking liquid to pan. Return to heat. Add the remaining butter and coconut milk and bring to the boil.
• 5

  Pour the mixture over the mussels, top with the chopped cilantror and serve immediately
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