Belgian Wit Mussels With Coconut Milk

• 2 pounds fresh mussels
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 2 shallots, minced
• 2 teaspoons ground corriander
• 1 12 oz Belgian wit beer (aka Witbier, Biere Blanche
• 1 can (about 13.5 oz) can full fat coconut milk
• 1 bunch fresh basil
• 1 orange - the zest only

1. Discard any open mussels and clean and debeard the rest.
2. Heat a deep saute pan with a lid over medium-high and melt the coconut oil.
3. Add the minced garlic and shallots, the coriander and stir well.
4. Add the beer to the pan, stir and add the coconut milk. Stir again to combine and let simmer until the sauce is reduced a little bit.
5. Add all the mussels, move them around to coat them with the sauce and cover with the lid. Cook until all the mussels have opened. Discard any unopened ones.
6. Transfer the mussels to bowls or a deep serving platter and pour all the sauce over them. Garnish with the basil and the orange zest.rnServe with curried fries (simply dust fries with yellow curry powder) or fresh naan and pair with Belgian wit.

fresh mussels, coconut oil, garlic, shallots, ground corriander, biere blanche, coconut milk, fresh basil, orange the zest only

Taken from food52.com/recipes/70247-belgian-wit-mussels-with-coconut-milk (may not work)