Grilled Mussels with Spicy Coconut-Tomato Sauce
Grilled Mussels with Spicy Coconut-Tomato Sauce is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 2 servings with 286 calories, 29g of protein, and 11g of fat each. For $1.97 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 49 foodies and cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Caras Cravings. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomatoes, mussels, ground cumin, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Try Mussels with Spicy Tomato Sauce, Stuffed Mussels in Spicy Tomato Sauce, and Healthy & Delicious: Mussels in Spicy Tomato Sauce for similar recipes.
Servings: 2
Ingredients:
1/8 teaspoon cayenne pepper
1/2 teaspoon coriander
Fresh mint or cilantro, for garnish
2 large cloves of garlic, minced
1/2 teaspoon ground cumin
1/3 cup light coconut milk
2 lbs fresh mussels (discard any mussels that have already opened)
1 1/2 teaspoons olive oil
1/3 cup chopped onion
1/2 teaspoon smoked Spanish paprika
1/8 teaspoon salt
1 cup diced tomatoes
Equipment:
grill
frying pan
bowl
Cooking instruction summary:
Preheat grill to medium-high on one side and medium for the the other burners. Add olive oil to a medium cast-iron skillet and place it directly on the grill, on the medium-high side. Close the grill and allow the skillet to heat. When oil is shimmering, add the onion and cook for 3-5 minutes, stirring occasionally, until softened and browned around the edges. Add garlic and seasonings and saute for one more minute. Add the diced tomatoes, stir, and cover the grill for 4-5 minutes, allowing the sauce to cook and thicken. Add the coconut milk to the skillet, stir, and turn down heat to medium. Dump the mussels directly on the grill grates and close the cover. Cook for 3-5 minutes, until all the mussels have opened. Transfer to a large serving bowl and carefully pour the sauce over the mussels. Sprinkle with chopped mint or cilantro and serve immediately.
Step by step:
1. Preheat grill to medium-high on one side and medium for the the other burners.
2. Add olive oil to a medium cast-iron skillet and place it directly on the grill, on the medium-high side. Close the grill and allow the skillet to heat. When oil is shimmering, add the onion and cook for 3-5 minutes, stirring occasionally, until softened and browned around the edges.
3. Add garlic and seasonings and saute for one more minute.
4. Add the diced tomatoes, stir, and cover the grill for 4-5 minutes, allowing the sauce to cook and thicken.
5. Add the coconut milk to the skillet, stir, and turn down heat to medium. Dump the mussels directly on the grill grates and close the cover. Cook for 3-5 minutes, until all the mussels have opened.
6. Transfer to a large serving bowl and carefully pour the sauce over the mussels. Sprinkle with chopped mint or cilantro and serve immediately.
Nutrition Information:
covered percent of daily need
