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Black Mussels Scented with Coriander

Jacques Reymond’s starter is perfect for sharing.


  • Coriander paste


  • 1.

    In a wide pot with a tight fitting lid, heat up olive oil to a high temperature.

  • 2.

    Add mussels and stirring well for 30 seconds nonstop, it must fry, steam and make noise. Cover and cook for approximately 2 minutes. As soon as they begin to open strain them and reserve the liquid

  • 3.

    Fry the coriander paste in a little oil until fragrant then add the cooking liquids of the mussel. Bring to simmering point and then whisk in the cream and coconut cream.

  • To Serve::

  • 1.

    Divide the mussels between 4 bowls, pour over the broth and garnish with a little dill

  • 2.

    This is a very quick to do, simple but very pleasant and the sweetness of the coconut beaks up the natural saltiness of the mussels and the coriander paste blend the sea flavour.

  • Coriander Paste::

  • 1.

    Blend all ingredients to a paste. Make this first; it can be done the day before.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Black Mussels Scented with Coriander.


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