Thai Coconut Mussels over Wilted Cabbage
Thai Coconut Mussels cook quickly in flavorful Kevin’s Natural Foods' Thai Coconut Sauce then served on a bed of wilted cabbage. Looks gourmet but oh so easy. A Paleo, Keto, Gluten-free, dairy-free, lunch or dinner that the family will love. Sauces were provided by Kevin’s Natural Foods’.
Challenge Category Entry: Seafood
What fond food memories warm your heart? When I eat mussels I am immediately transported to happy hour at a welcoming Scandinavian lobby bar that serves, craft cocktails, and acclaimed locally produced wine, and the very best SAFFRON MUSSELS. No, I have not visited Sweden but there is a Swedish themed town just 2 hours from my home.The hotel bar has a clean contemporary look with bright lights, blonde woods, and fuzzy white pillows and contemporary grey tweed couches.
I have shared my happy place with girlfriends, daughters, and even my hubby. Whoever will join me on the 2-hour scenic drive will be rewarded with a pot of gold …that is a gorgeous bowl of golden orange mussels….at happy hour prices! YaY! I am satisfied in body, soul, and spirit as my companion and I laugh over shared tales and consume just one more mussel. And the best part, I know I will leave happy even when alcohol is not consumed! The food memory of picking mussels from the shells then slurping up the last bit of saffron broth is what inspired me to make the most delicious A Merry Recipe's Thai Coconut Mussels!
I am sooooo happy that I took Kevin’s Natural Foods’ Blogger Recipe Challenge, Eat Clean, Live Happy, because I will be making this recipe over and over….especially now that I cannot sit in that cozy little hotel lobby happy hour with my girlfriends due to Covid mandates! I will be making food memories at home!
Bloggers were sent samples of various flavors of Kevin’s Natural Foods Paleo, Keto, gluten, soy, dairy-free, no-GMO, and no-preservatives sauces. YES, the sauces are that healthy! What a simple and easy to use flavor boost! The balance in depth of flavor, acid, low sodium, and ingredients, and the fact that I can read the “clean” ingredients, is really impressive! It was sooo hard to choose just four sauces because all of Kevin’s Natural Foods Sauces look scrumptious and are easy to incorporate into your favorite dishes. I chose: Kevin’s Tomatillo Taco Sauce,
Kevin’s Thai Coconut Sauce. Kevin’s Lemongrass Basil Sauce, Kevin’s Korean BBQ Sauce. Don’t they all sound scrumptious? It was easy to dream up delicious meals with any of Kevin's sauces.
You will find that Kevin's sauces are very versatile! Check out these hashtags and websites for more yummy dishes made with Kevin's Natural Foods' . To view other healthy products Kevin’s offers: Kevin's Natural Foods' SHOP
SO WHY THE CABBAGE
When I eat Saffron Mussels at the Swedish eatery I always want to consume every drop of broth but the only choice is bread. Now... if I have to cave toasted bread is always a delicious option but the broth tastes so healthy I want a healthy broth-carrier. I pondered my dilemma and looked in my refrigerator. I am a bargain hunter and had picked up a HUGE bag of shredded cabbage, intended for restaurant coleslaw. Restaurants are certainly not rushing to buy more cabbage right now so I bought the bag for $2.49. I was not sure if the cabbage would over power the mussels but OH MY GOSH …now all I want to eat is Kevin’s Natural Foods’ Thai Coconut Cabbage Soup with any seafood! The base of my recipe would be delicious with chunks of salmon ~ just saying'!
FOR MORE BLOGGERS’ INSPIRED DISHES MADE WITH KEVIN’S NATURAL FOODS SAUCE
You will find that Kevin's sauces are very versatile! Check out these hashtags and websites for more yummy dishes made with Kevin's Natural Foods' sauces.
See tips below!
1. Buy fresh local mussels when possible. Inspect the mussels. Do not buy mussels that have cracked shells.
2. Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Keep the mussels in the ice water until ready to cook.
3. Prepare your mussels the day you buy them. If you must cook the following day, make sure to open the container so the mussels can breathe.
4. Use a glass lid, if possible, to cover the mussels while they cook. Remove each mussel as it opens up.
5.Farmed Mussels are a great choice when they have been approved by the Monterey Bay Aquarium Seafood Watch. The organization reports that mussels are a “best choice” seafood selection due to the standards on the farms. Mussel farming has been shown to increase water quality through removal of excess nutrients and phytoplankton.
Thai Coconut Mussels over Wilted Cabbage
Cooking Tip 1 If your pot is big enough you can sauté the cabbage, add the Thai Coconut Sauce, tomatoes, parsley and lime and place the mussels right on top of the cabbage, cover, and cook 5-7 minutes or until the mussels open up. The flavors will marry together beautifully this way.
Cooking Tip 2 After pouring Kevin’s Thai Coconut Sauce into the skillet, add 1/4 cup water into the packet to get every smidgen! Alternative: Lay the packet flat on the counter. Drag a flat edge (like a ruler or large pancake turner) over the packet, from the bottom to the opened top edge. When the sauce is noticeable, use your fingers to squeeze out the remaining sauce! Every smidge is a flavor boost!
Cooking Tip 3 Kevin’s Natural Foods’ Thai Coconut Sauce can be used as a sauce or a soup base. I found that 1 cup of water to a 7-ounce packet of Kevin’s Thai Coconut Sauce made a delicious soup foundation. Add protein of choice and veggies.
Cooking Tip 4 Why am I cooking the cabbage for the different amounts of time? The smaller amount helps so you can stir the cabbage without it jumping out of the pan! More so, the first 3 cups of cabbage completely softens when it is cooked for 3 minutes. The softened cabbage creates a base and melts in your mouth. The second batch of cabbage is for texture and freshness. When the cabbage is cooked in a different pan than the mussels the cabbage will stay tender crisp. If you cook both the partially cooked cabbage and mussels at the same, as mentioned in Tip 1, all the cabbage will be soft and still absolutely delicious!
1 tablespoon avocado oil
1/2 cup chopped green onions
1/4 cup chopped red bell pepper
1/2 teaspoon Himalayan salt or sea salt
6 cups shredded green cabbage, divided
1/2 cup chopped cilantro
1 cup multi-colored cherry or grape tomatoes, cut into halves
2 cup waters
2 tablespoons minced parsley
1/4 cup fresh lime juice
2 lbs mussels (from a trusted seafood sustainability organization)
Zest from 1 lime
Garnish: minced parsley, minced cilantro, diced green onion, lime slices
Step 1 In a large Braiser or high walled skillet, over medium heat, combine avocado oil, green onions, red bell pepper, and salt; sauté for 3 minutes, stirring often. Add 3 cups cabbage, and cook, stirring often, about 3 minutes, or until cabbage has wilted. Add cilantro, 3 cups cabbage, and about 1/2 packet Kevin’s Natural Foods Thai Coconut Sauce, and cook for 1 minutes. Set pan aside.
Step 2 If cooking in 2 pans: In a Dutch oven or large pasta pot, combine remaining and second packet of Thai Coconut Sauce, tomatoes, 2 cups water, parsley and lime juice. Bring to a boil then turn to low, add the mussels, cover, and steam mussels for 5-7 minutes or until opened. Remove and discard any unopened mussels. Once done, sprinkle with lime zest and spoon broth over mussels.
To serve Warm the cabbage if needed then top with mussels. Spoon or pour broth over mussels and cabbage. Garnish with parsley, cilantro, and sliced green onions. makes it into the shells. Serves 4.