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Mussels with white cabbage, zucchini, coconut and coriander

Mussels with white cabbage, zucchini, coconut and coriander

What you need:

  • 1 kg of fresh blue mussels

  • quarter white cabbage

  • 1 shallot

  • 1 zucchini

  • 2 cloves garlic

  • 1 can coconut milk ( never use low fat versions )

  • bunch og fresh coriander

  • 1 red chilli

  • zest of one organic lemon

  • olive oil

Method:

  • Clean the mussels and discard any with broken shell

  • Finely dice the shallot, garlic andchilli

  • Finely slice the cabbage

  • Chop the zucchini in suitable sizes

  • Chop the coriander coarsely

  • In a large wok pan, fry the onion, garlic, and chili for 5 min.

  • Add the coconut milk and bring to a boil

  • Season the sauce with salt and pepper

  • Add the mussels

  • Add the cabbage, zucchini and most of the coriander

  • Put a lid on and let boil for 5-7 min. depending of the size of the mussels

  • Occasionally carefully stir to make sure the mussels have space to open up.

  • Garnish with coriander and zest of the lemon.

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