Coconut Orange Mussels
Recipe - Stillwater
Coconut Orange Mussels
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
6 green onions, thinly sliced, white and green parts separated
1 serrano pepper, seeded and finely chopped
1 cup unsweetened coconut milk
1 cup La Choy Orange Ginger Stir-Fry Sauce & Marinade
2 lbs frozen mussels, thawed per directions
2 tablespoons lime juice
1/4 cup fresh cilantro leaves
4 cups cooked white rice, for serving
Directions
- Heat oil in 4-quart saucepan or Dutch oven over medium heat. Add green onion whites and serrano pepper; cook 1-3 minutes, until softened and beginning to brown.
- Add coconut milk, sauce, and mussels. Cover and cook 5 to 7 minutes or until the mussels are heated through (145°F). Remove from heat. Stir in green onion greens, lime juice and cilantro. Serve with the rice.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Produce Green Onions, 1 Each
$1.29
Fresh Serrano Peppers, 0.1 Pound
$0.70 avg/ea$6.99/lb
Essential Everyday Coconut Milk, Unsweetened, 13.5 Fluid ounce
$3.29$0.24/fl oz
La Choy Sauce, Orange, 14.4 Ounce
$3.29 was $3.99$0.23/oz
Pier 33 Gourmet Mussels, Organic, 1 Pound
$6.99$6.99/lb
Produce Lime, 1 Each
$0.88 was $0.99
Fresh Cilantro Herbs, 1 Each
$1.49
Essential Everyday White Rice, 32 Ounce
$1.99 was $2.39$0.06/oz
Directions
- Heat oil in 4-quart saucepan or Dutch oven over medium heat. Add green onion whites and serrano pepper; cook 1-3 minutes, until softened and beginning to brown.
- Add coconut milk, sauce, and mussels. Cover and cook 5 to 7 minutes or until the mussels are heated through (145°F). Remove from heat. Stir in green onion greens, lime juice and cilantro. Serve with the rice.