How to make Asian style Mussels in coconut milk - Big Green Egg

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and suitable for vegetarians.

Ignite the charcoal in the Big Green Egg and heat, with the grid and the Dutch Oven on top of it, to 180°C.

Rinse the mussels under cold running water. Discard open or broken ones.

Peel the onions and the garlic. Peel the ginger and remove the stem from the chilli pepper. Finely slice these ingredients.

Heat up the sunflower oil in the Dutch Oven and add the sliced ingredients. Close the lid of the EGG and leave to cook for a few minutes until the onions are glossy, stirring occasionally.

Add the mussels, stir and then add the coconut cream. Close the lid of the EGG and let the mussels cook for approximately 5 minutes, stirring regularly.

Check whether the mussels have opened and season to taste with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens