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Carmarthen Bay Mussels with Cardamom and Coconut
Rare Recipe from Toby Goodwin, St Brides Spa Hotel
Executive Chef Toby Goodwin and his team at St Brides are commited to using local Pembrokeshire produce to design a contemporary menu where the freshest of ingredients are simply cooked, making the best use of natural flavours.
Carmarthen Bay Mussels with Cardamom and Coconut
INGREDIENTS
- 1kg (2.2lb) fresh Carmarthen Bay Mussels
- 115g (4oz) unsalted butter
- 1 clove garlic, peeled and finely chopped
- 2 shallots, peeled and finely chopped
- 200ml (7fl oz) dry white wine
- Bay Leaf
- 3 green cardamoms cracked open
- 150ml (5fl oz) coconut milk
- Roughly chopped coriander
METHOD
- Prepare the mussels. Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
- Heat 50g (2oz) of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, cardamom and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
- Add the wine and bring mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
- Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the remaining butter and coconut milk and bring to the boil.
- Pour the mixture over the mussels, top with the roughly chopped coriander and serve immediately with plenty of fresh crusty bread.