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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. 
 
Enjoy!