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Coconut, Ginger, and Cilantro Mussels

Coconut, Ginger, and Cilantro Mussels


  • 6 pounds mussels
  • 2 tablespoons coconut oil
  • 2 leeks, white and light green parts, finely chopped
  • 2 inches piece of fresh ginger, peeled and minced
  • 5 cloves garlic, minced
  • Sea salt
  • 3 cups coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
  • 1 cup white wine
  • Black pepper
  • 1 cup basil, finely chopped, plus more for garnish
  • 1 cup cilantro, finely chopped, plus more for garnish


  1. Scrub the mussels with a vegetable brush under cool running water. Pull off any stringy beards and discard any mussels that have a broken shell or that are open and will not close when tapped.
  2. Place a large pot over medium heat and melt the coconut oil. Add the leeks, ginger, garlic, and a pinch of salt. Cook, stirring often, until the leeks are very soft, about 5 minutes. Stir in the coconut milk, broth, juice, and wine and bring to a boil. Add 1 tablespoon of salt and season with black pepper to taste.
  3. Add the mussels to the pot and bring to a boil. Cover and cook over medium-high heat, stirring occasionally, until the mussels open, about 8 to 10 minutes (throw away any that don't open). Stir in the chopped cilantro and basil and transfer to a serving platter. Garnish with the extra basil and cilantro and serve immediately.


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