Creamy Guinean Mussels

Ingredients

In this Guinean adaptation of Moules à la crème Normande, we incorporate traditional Guinean spices and flavors to create a unique twist. The original French dish is typically prepared with white wine, cream, and shallots, while our Guinean version adds ginger, garlic, and chili peppers to infuse the mussels with a West African flair. This adaptation brings a new level of depth and complexity to the dish, making it a true fusion of French and Guinean culinary traditions. We alse have the original recipe for Moules à la crème Normande, so you can check it out.

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1 cup (240 ml) fish or vegetable broth 1 cup (240 ml) fish or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the mussels thoroughly, removing any beards and discarding any open or damaged ones.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili peppers. Sauté until the onions are translucent and fragrant.
3. 3.
   Stir in the tomato paste and cook for another minute.
4. 4.
   Add the coconut milk and fish or vegetable broth to the pot. Bring the mixture to a simmer.
5. 5.
   Gently add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the mussels from the pot using a slotted spoon and transfer them to a serving dish.
7. 7.
   Increase the heat to high and let the sauce reduce for a few minutes until slightly thickened.
8. 8.
   Stir in the lime juice and season with salt and pepper to taste.
9. 9.
   Pour the creamy sauce over the mussels and garnish with fresh cilantro.
10. 10.
    Serve hot with crusty bread or rice to soak up the flavorful sauce.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Mussels — Make sure to discard any mussels that do not open during cooking, as they may be unsafe to eat.

Tips & Tricks

• Serve the Creamy Guinean Mussels with a side of steamed vegetables for a complete meal.
• Adjust the spiciness by adding more or less chili peppers according to your preference.
• Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.
• For a richer flavor, you can substitute the vegetable oil with palm oil, a traditional ingredient in Guinean cuisine.
• Fresh mussels are best for this recipe, but if they are not available, you can use frozen mussels as a substitute.

Serving advice

Serve the Creamy Guinean Mussels as a main course, accompanied by crusty bread or rice. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the mussels in a large serving dish, with the creamy sauce generously poured over them. Sprinkle fresh cilantro on top for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the mussels and sauce.