Coconut Mussels with Lime and Chilli.

I had a lovely surprise this morning when Greg came back from the Whangarei Farmers Market with a small bag of fresh mussels from the seafood stall for our lunch.

As we hadn’t had mussels for a while, I decided to try something a little more adventurous than my usual butter-and-garlic recipe, and instead enjoy some hot, sour, sweet, and salty Vietnamese-Thai inspired flavours — which can be really appetising when you don’t feel much like eating. I briefly flicked through a few cookbooks, but as I couldn’t quickly find exactly what I was after, I did what I so often do and made it up as I went along, using what I had in the pantry and fridge. I didn’t have any fresh coriander but I felt the dish would have been better with it, so I’ve added it to the final recipe.

The mussels were so delicious that I knew I had to share the recipe. It also turned out to be perfect as a recovery-nutrition meal — lots of complete protein, B12, and iron from the mussels; healthy short- and medium-chain fatty acids from the coconut cream; phytonutrients from the chilli; probiotics from the naturally fermented fish sauce; and vitamin C and citrus bioflavonoids from the lime juice and zest. Perfect for once you’re home from hospital and recuperating at home.

Method.

1. Heat the coconut oil in a sauté pan over gentle heat.
2. Cook the shallots, garlic, and chilli until softened and fragrant.
3. Pour in the coconut milk along with the lime juice, zest, and honey; bring to a light simmer.
4. Add the mussels and their juices; cook for 3–5 minutes until opaque.
5. Remove from the heat, stir in the fish sauce, and garnish with fresh coriander.
6. Serve immediately in deep bowls.