Need Inspiration?

Join our occasional newsletter for scrumptious recipes, healthy tips, and special offers

We respect your privacy and will not sell or rent your email to anyone. We hate Spam as much as you do!
BBQ Mussels in Coconut Cream
  • 16-20 Mussels (or less if preferred) see in store
  • 5 cloves Garlic, chopped
  • 2 medium Tomatoes, chopped
  • 1 Spring Onion, chopped
  • 1/2 cup of Fish Stock (see in store)
  • Approx. 1/2 can of Coconut Cream (see Kara brand in store)
  • Extra Virgin Olive Oil for frying
  • 1 Tbsp plain Flour
  • Salt and White Pepper
Wash mussel shells very well using a steelo pad to remove all impurities.
To make the sauce:
In a fry pan, pour enough olive oil to cover base and heat. Add garlic and fry until golden. Add tomatoes and simmer for approximately 3-5 minutes or until tomatoes are cooked and the mixture resembles a sauce. Add spring onion and cook for a few more minutes. Slightly season, adding more pepper than salt as mussels are inherently salty.
Add fish stock and cook for a further few minutes. Add coconut cream and stir. To thicken the sauce, mix 1 tablespoon of flour in a bowl with a spoonful or two of the hot sauce to form a paste. Pour this paste into the pot and stir.
Turn off the heat and let stand for 5 minutes before serving.
To BBQ the Mussels
On a heated bbq grill place the mussels on their sides and close the lid (if the bbq has a lid). Turn the mussels after a minute or so. Once the shells are open the mussels are cooked. If you overcook the flesh will become rubbery.
Place mussels in a bowl and pour the sauce over making sure the sauce gets into all the shells.