COCONUT, BEER, MUSSELS & CLAMS
Difficulty: 2/5
Prep Time: 15 min
Cook Time: 20 min
Serves: 2

COCONUT, BEER, MUSSELS & CLAMS

Ingredients

450g mussels
450g clams
235ml Indian Pale Ale (IPA)
150g chorizo, cut into cubes
3 cloves of garlic, finely chopped
1/2 onion, diced
1/2 red pepper thinly sliced
237ml coconut milk or cream
1 orange juiced and zested
1/4 bunch fresh parsley, finely chopped
57g butter
1 Baguette – sliced
1 lemon halved – retain for serving

Instructions

  1. Preheat your grill on MEDIUM-HIGH to roughly 218℃. Place a deep skillet or small pot directly on the cooking grids and then add the butter and onions to the pan, cook the onions (with the grill lid closed) until they start to caramelize
  2. Once the onions are cooked, add the cubed chorizo, garlic and orange zest. Saute for several minutes until the chorizo and onions brown.
  3. Add the mussels, clams and pour the coconut milk, beer and freshly squeezed orange juice over them, and bring to a boil. Cover with a lid and let it stand for 10 minutes. Stir and add the parsley, then let stand until the mussels open. Discard any mussels that fail to open.
  4. Arrange the cooked mussels in large serving bowl and pour remaining sauce over the mussels. Serve with grilled bread for dipping. Squeeze lemon juice over top as consumed.

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