Jamaican Jerk Coconut Mussels

Mussels cook in minutes, so the broth needs to be ready before they hit the pot. Soften the shallot, wake up the garlic and ginger, then simmer TGCS Co Jamaican Jerk Mustard with coconut milk until the allspice, thyme, smoke, and mustard tang settle into one warm broth. Add the mussels, clamp on the lid, and pull each one as soon as it opens so the meat stays plump instead of turning tight. The smell you want when the lid lifts is briny steam, ginger, and warm spice, with the broth bubbling around the shells. Serves 4 with grilled bread.

What you need

Food:

2 kg live mussels, scrubbed and debearded (discard any cracked mussels and any open ones that do not close when tapped)

2 tbsp unsalted butter

2 large shallots, finely sliced

3 garlic cloves, finely grated

1 tbsp finely grated fresh ginger

1 tsp fresh thyme leaves

1 can full-fat coconut milk, 400 mL

1/3 cup TGCS Co Jamaican Jerk Mustard

1/2 cup low-sodium chicken or vegetable stock

1 tbsp fresh lime juice, plus more to taste

3 green onions, thinly sliced

1/2 cup cilantro leaves

1 lime, cut into wedges

Grilled crusty bread, for serving (use gluten-free bread if that matters at your table)

Equipment:

Large bowl

Large Dutch oven or heavy pot with a tight-fitting lid

Wooden spoon

Tongs

Ladle

How to cook it

1. Fill the large bowl with cold water and swish the mussels through it. Lift them out rather than pouring the water off, then scrub away any grit and pull off the beards. Keep them cold while you build the broth.
2. Melt the butter in the Dutch oven over medium heat. Add the shallots and cook for 4 to 5 minutes until soft and translucent, with no browning at the edges.
3. Stir in the garlic, ginger, and thyme. Cook for 45 seconds, stirring constantly, just until the pot smells sharp and warm. DO NOT LET THE GARLIC BROWN.
4. Pour in the coconut milk and stock, then whisk in the TGCS Co Jamaican Jerk Mustard. Bring the broth to a steady simmer and cook uncovered for 4 minutes so it thickens slightly and the raw mustard edge settles down.
5. Taste the broth before the mussels go in. It should be a little stronger and saltier than you want the finished bowl because the shellfish release their own liquor. (Do not add salt yet. The mussels may bring all the seasoning the pot needs.)
6. Turn the heat to high, add the mussels, and toss them once through the broth. Cover immediately and steam for 3 minutes.
7. Open the lid and give the pot one firm stir. Cover again and cook for 2 to 3 minutes, just until most shells have opened. The broth should be boiling around the shells, not merely steaming at the bottom.
8. Use the tongs to move the open mussels into warm serving bowls as they are ready. Give any closed shells one final minute, then discard the ones that stay shut. (Cooking every mussel until the last one opens makes the early ones rubbery.)
9. Take the pot off the heat and stir in the lime juice. Personally I taste the broth with a piece of bread, then add more lime only if the coconut still feels heavy. Ladle the hot broth over the mussels and finish with green onions, cilantro, and lime wedges.
10. ENJOY!