Mussels with Saffron, Coconut Milk, and Orange Zest
Servings
2
Servings
2
Ingredients
  • 1/8tsp saffron
  • 1/2cup boiling water
  • 2Tbsp extra-virgin olive oil
  • 1cup finely diced onion
  • 2tsp finely chopped gingerroot
  • 2tsp finely chopped garlic
  • 1/4cup apple cider vinegar
  • 13.5oz can coconut milk
  • 1tsp sweet smoked paprika
  • 1 1/2lbs live musselsscrubbed and de-bearded
  • 3tsp orange zest
  • 1/4cup chopped fresh cilantro
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.