chilli garlic coconut mussels
Mussels - the original bearded hipster of the sea which are often overlooked at home for dinner. But why? Let me show you how to make mind blowing mussels!
Eat for: dinner
Cuisine: dairy free, refined sugar free, gluten free, fructose free, grain free, nut free, paleo
Serves: 2 hungry non zombies
  • 1 onion, finely diced
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 heaped tablespoon brown rice miso paste (or other miso paste if you can’t find)
  • 1 cup water
  • 165ml coconut milk
  • 1 teaspoon chilli flakes
  • 1 teaspoon maple syrup
  • 500 grams mussels, cleaned with beards removed (I got mine from Prahran Market, beautiful and sustainably farmed!)
  • Large handful flat-leaf parsley, stalks left on, finely chopped
  • Large handful dill, finely chopped, stalks left on, finely chopped
  • 1 lime, quartered
  • 1 birdseye chilli, thinly sliced
  1. In a large pot, saute onions in the olive oil for about 7 minutes or until soft and translucent. Keep it low and slow here – do not brown.
  2. Add garlic, chilli flakes, miso paste and water and bring to the boil. Stir until miso paste has dissolved.
  3. Add in to the coconut milk and maple syrup and simmer for 1-2 minutes.
  4. Add in the mussels, cover with a lid, then simmer 3-4 minutes or until the mussels open.
  5. Discard any unopened mussels, squeeze over half the lime and stir through the herbs.
  6. Top with remaining lime and sliced chilli.
  7. Serve with Chargrilled Bread Massaged in Olive Oil and Garlic – recipe below!
Recipe by The Unimpossibles at