Tomato Coconut Mussels

Tender fresh mussels simmered in a fragrant tomato coconut broth with garlic, onions, saffron, paprika, and fresh cilantro. Inspired by the bright coastal flavors of Brazil, this easy one-pot seafood dinner comes together in about 30 minutes and is perfect served with warm crusty bread for soaking up every last spoonful.

Prep Time5

Cook Time18

Total Time23

Course: Dinner

Cuisine: American, Brazilian

Keyword: mussels, seafood soup, seafood stew, tomato coconut mussels

Servings: people

Author: Silvia Dunnirvine

Ingredients

2-3 lbs fresh mussels
2 tbsp olive oil
1 small onion diced
6 cloves garlic minced
1 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp saffron
1 tsp sea salt
1 tsp ground pepper
3 whole tomatoes diced
1 cup seafood broth or stock
3/4 cup coconut milk
fresh cilantro
fresh lemon juice

Instructions

Sauté the aromatics
Heat the olive oil in a large cast iron skillet or deep sauté pan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, until softened and fragrant.
Cook down the tomatoes
Add the diced tomatoes and continue cooking for about 5 minutes, stirring occasionally, until they soften and begin releasing their juices.
Season the broth
Stir in the paprika, red pepper flakes, saffron, salt, and black pepper. Let the spices cook with the tomatoes for about 30 seconds to bring out their flavor.
Add the liquids
Pour in the seafood broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Steam the mussels
Add the cleaned mussels to the skillet and give everything a gentle stir. Cover and cook for about 5 to 7 minutes, or until the mussels have opened.
Finish with cilantro and lemon
Once the mussels are open, add a generous handful of fresh cilantro. Cover again for about 1 minute, just long enough for the cilantro to wilt into the broth. Finish with a squeeze of fresh lemon juice.

Notes

Storage

Store any leftover mussels and broth in an airtight container in the refrigerator for up to 2 days. While the broth's flavor becomes even more delicious as it sits, mussels are at their best when enjoyed fresh, so I recommend eating leftovers within a day or two.

Reheating

Gently reheat the mussels and broth in a saucepan over medium-low heat until just warmed through. Avoid bringing the broth to a boil, as overcooking can make the mussels tough and rubbery.

If the broth has thickened slightly in the refrigerator, stir in a splash of seafood broth or water while reheating to loosen it.

Can You Freeze It?

I don't recommend freezing this recipe. While the broth freezes fairly well, the mussels can become tough and chewy once thawed and reheated. For the best flavor and texture, enjoy this dish fresh or within a couple of days of making it.

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