Recipe: Wild Mussels
Wild Mussels (or fresh Mussels) cooked with fresh coconut milk and white wine inside a green bamboo stem. Served in a coconut bowl with a turmeric, garlic, & white wine coconut sauce.
UK Ingredients
- Fresh Mussels (cleaned and debearded) – 400g
- Coconut milk – 250 ml
- Coconut oil – 1 tbsp
- White wine – 50 ml
- Asilia Coconut Lime Salt
- Turmeric Powder – 2 tbsp
- Fresh crushed garlic – 2 cloves
- Fresh linguine – 400g
- Asilia Pure Ocean salt
Zanzibar Ingredients
- Fresh Wild Mussels – 500g
- Freshly squeezed coconut milk – 250 ml
- White wine – 100 ml
- Asilia Coconut Lime Salt
- Turmeric powder – 2 tbsp
- Fresh crushed garlic – 2 cloves
- Fresh linguine – 400g
- Freshly cut, green bamboo shoots – 6
- Mbuzi grate
- Palm leaves
- Open fire grill
UK Method
(1) Crush the garlic and sauté in a large pot in the coconut oil over a medium heat.
(2) Add your linguine to Asilia Pure Ocean salt salted boiling water. Cook for 15 minutes or to your liking.
(3) Add one pinch of Asilia Coconut Lime salt, the coconut milk, the white wine, and turmeric powder to the garlic and simmer at a low-medium heat. Simmer until the coconut milk and white wine sauce begins to reduce and fragrant.
(4) Bring to a boil and add the mussels. Place the lid on. Cook for 5 minutes, or until the mussels just start to open.
(5) Once everything is cooked to your liking, serve in your best bowl. Season with another pinch of our coconut lime salt.
Zanzibar Method
This is created by Rahim (The Wandering Sadhu Chef) from Zanzibar using fresh ingredients and authentic techniques
(1) Clean the mussel in sea water. If fresh let them stay in the water for half an hour and they will clean and filter out excess sand and dirt by themselves.
(2) Proceed to grate fresh coconut by using ‘mbuzi’ a local grating tool.
(3) Collect the coconut shaving onto part of a palm called ‘difu’ in Swahili meaning palm frond and squeeze out the milk.
(4) Crush your garlic and mix with the turmeric powder and white wine.
(5) Place enough mussels into your bamboo shoot and mix your Asilia Coconut Lime salt with coconut milk 3/4 way full. Add your curry mixture almost all the way but not to the brim. Cover with top palm leaves to act as the lid. Leave for 5 mins to allow the wine to settle into the mix. And place your bamboo shoots up right onto burning coals. Let cook for 15 – 20 mins.
(6) Serve the mussels in a coconut bowl over a curry sauce and top with a little coconut milk, or as we call it TUI.
(Credit: The Wandering Sadhu Chef)