Mussel with coconut milk

There is always coconut milk in the pantry, so thought of cooking mussel with it instead of cream, which I have not replenished. Find the result lighter and more fragrant.

 

Mussel with coconut milk

1. Rinse and brush mussel  a few times, soak in water with some flour and salt for a while to clean well. Half an hour before cooking, keep mussel in colander to drain water.

2. In a wide pan, sear leek and bell pepper until fragrant, deglaze with white wine, reduce to half and add 100ml coconut milk. When boiling, add mussel and a good stir to mix. Cover with lid until mussel open up, 30 seconds, stir to mix sauce into mussels.