mussels with coconut milk and west indies spice blend with cilantro

Lately, I have had the pleasure of having four different customers return to my shop and to specifically letting me know how much they have been enjoying the fresh taste of our uniquely made organic herb mixes and spice blends. They shared different recipes, and how they have the spices have changes their way of attacking a recipe and for trying out new dishes.

They couldn’t have made me any prouder – (I am so humbled – really I am). Keep your comments coming – and share your recipes too!

Here’s one recipe made with our West Indies Spice Blend…

Steamed Muscles a la Jamie Recipe

Ingredients:

Cleaned mussles
1 1/2 teaspoon west indies spice blend by The Lucky Zen Dog1 cup unsweetened coconut milk
1 cup white wine
2 tablespoons tarragon by the Lucky Zen Dog
2 cloves garlic – minced
zest of two limes and their lime juice
1/3 cup olive oil
1 cup good drinking white wine (preferably dry)
three tablespoons freshly chopped cilantro to add at the last minute before serving.

Directions:

1 Mix all ingredients except wine and muscles into a bowl, mix and set aside.
2. Pour wine into large pot allow to simmer and reduce by 1/3.
3. Add muscles to the pot and put on lid – allow to simmer over low heat for three to four minutes.4. Add remaining mixture to pot, and continue cooking for six to eight minutes until muscles have opened up.
5. Take muscles out and place into serving bowl, and then pour ‘broth’ over mussels. Add chopped cilantro over everything and serve up with crustini or fresh bread for dipping.