Mussels in shells in coconut milk with tequila
3 servings
15 minutes
Mussels in shells in coconut milk with tequila is a refined gastronomic experience that combines the silky tenderness of coconut milk, the subtle spice of nutmeg, and the expressive character of tequila. This dish draws inspiration from Mediterranean cuisine, where seafood plays a leading role but is enriched with exotic notes of the Mexican alcoholic drink. Cooked in an aromatic sauce with garlic and herbs, mussels reveal their full range of flavors—from sweet to slightly spicy. They are served right in their shells, preserving their natural elegance. The dish pairs perfectly with light white wine or fresh bread to fully enjoy its rich and deep taste. A wonderful choice for a romantic dinner or a meal among friends.
1
We finely chop garlic, greens, and onion.
- Garlic: 2 cloves
- Spring onion: 6 pieces
- Onion: 300 g
2
Pour tequila into coconut milk, add spices, and mix well.
- Coconut milk: 400 ml
- Tequila: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Ground red pepper: to taste
3
Place the skillet on high heat, pour in olive oil and add butter, then add garlic and sauté.
- Olive oil: 3 tablespoons
- Butter: 60 g
- Garlic: 2 cloves
4
Place the mussels in a saucepan, pour in milk. Evenly layer herbs and onions on top. Cook on high heat for 8-10 minutes.
- Mussels in the shell: 1000 g
- Coconut milk: 400 ml
- Sorrel: 2 bunchs
- Spring onion: 6 pieces
5
Turn off the gas, cover with a lid, and gently shake to mix everything (or stir gently) and let it sit for a couple of minutes.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Ground red pepper: to taste
