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Thisri Hooman Mussels in Coconut-Chile Sauce
A Konkani Goan pot of mussels: steamed open in a little water, then bathed in a raw green purée of coconut, cilantro, garlic and green chile that turns the mussel liquor into a sweet, gently hot broth.
- YieldServes 4
- Hands-on30 min
- Total33 min
- Difficulty
Ingredients
- 2.3 kgmussels in the shell
Green purée
- 80 gshredded fresh coconut, about 1 cup; or 1/2 cup dried unsweetened coconut, reconstituted
- 20 gfresh cilantro leaves and tender stems, firmly packed (about 1/2 cup)
- 1 tspcoarse kosher or sea salt
- 2 clovesgarlic, large, peeled
- 2fresh green Thai, cayenne or serrano chiles, stems removed
- 480 mlwater, divided
To serve
- 200 glong-grain white rice, steamed, plainoptional
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