Mussels with Saffron, Coconut Milk, and Orange Zest

Zinc-rich mussels mingle with saffron, a delicious mood booster, in a luscious broth with coconut milk and ginger, creating a rich, warm dish that’s perfect for sharing. A final dash of orange zest provides the finishing touch of bright, zingy flavour.

This recipe originally appeared on alive.com as “Mussels with Saffron, Coconut Milk, and Orange Zest.”

Mussels with Saffron, Coconut Milk, and Orange Zest

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Servings

2

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Ingredients

• 1/8 tsp saffron
• 1/2 cup boiling water
• 2 Tbsp extra-virgin olive oil
• 1 cup finely diced onion
• 2 tsp finely chopped gingerroot
• 2 tsp finely chopped garlic
• 1/4 cup apple cider vinegar
• 13.5 oz can coconut milk
• 1 tsp sweet smoked paprika
• 1 1/2 lbs live mussels scrubbed and de-bearded
• 3 tsp orange zest
• 1/4 cup chopped fresh cilantro

Ingredients 1/8 tsp saffron 1/2 cup boiling water 2 Tbsp extra-virgin olive oil 1 cup finely diced onion 2 tsp finely chopped gingerroot 2 tsp finely chopped garlic 1/4 cup apple cider vinegar 13.5 oz can coconut milk 1 tsp sweet smoked paprika 1 1/2 lbs live mussels scrubbed and de-bearded 3 tsp orange zest 1/4 cup chopped fresh cilantro

Servings 2 Print Recipe

Instructions

1. Steep saffron in boiling water for 7 to 10 minutes while preparing remainder of ingredients.
2. In large, wide saucepan, heat olive oil over medium and sauté onion, ginger, and garlic for about 5 minutes, or until soft. Add in vinegar, steeped saffron, coconut milk, and paprika. Bring to a boil, then reduce to a bubbling simmer and add mussels; cover. Steam for 3 to 5 minutes, or until mussels open. Add orange zest, stir through, and ladle contents into a serving bowl. Sprinkle with cilantro and devour.