I didn’t know that mussels could also be cooked in coconut milk–we always did it with crabs, but not with mussels or clams. But I came across another Filipina blogger, Ghing who shared their family’s mussels recipe in coconut milk. I was hesitant at first–I was worried the coconut milk would overpower the flavour of the natural mussels broth, but it didn’t, and actually the flavours complemented!
So how did I make this–first I prepared the mussels the usual way (steaming with ginger and salt in a pot–no water), and then, in a deep skillet I sauted probably just 2 cloves of garlic (so as not to overpower the taste), then a few chilli seeds, then added some celery stalks (because I had some), then the mussels (de-shelled) together with the broth. When the celery wilted, I added some spinach just on the side to wilt (vegetables are good for our health!), then the coconut milk just before turning off the stove (that is, if you want a creamy consistency).
This tasted so good and so healthy!