Coconut Lime Mussels with Toasted Bread

Tender mussels steam in creamy coconut milk with ginger, garlic, and lime, served with crisp toasted bread for an easy 25-minute stovetop dinner.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 lb mussels
• 1 13.5-ounce can unsweetened coconut milk
• 1 lime
• 1 tbsp fresh ginger
• 3 cloves garlic
• 0.25 cup fresh cilantro
• 4 slices sourdough bread
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Scrub the mussels under cold running water, pull away any beards, and discard cracked shells or mussels that remain open when tapped. Set aside. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the bread slices and toast for 2 to 3 minutes per side, until golden and crisp. Transfer to plates. (about 6 min) — Medium heat
3. Add the coconut milk, ginger, garlic, salt, and pepper to the same pan. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. (about 3 min) — Gentle simmer
4. Add the mussels, cover, and steam for 5 to 7 minutes, shaking the pan once or twice, until the shells open. Discard any mussels that remain closed. (about 7 min) — Medium heat
5. Squeeze the lime over the mussels and broth, scatter with cilantro, and serve immediately with the toasted bread. (about 1 min)