Ginger Beer Coconut Mussels with Corn off the Cob

While trips to eat pasta in Rome or tacos in Mexico won’t happen in the near future, there are plenty of culinary adventures to be had close to home.

Gather together and make an ordinary summer meal extraordinary. Pack FINEX for a trip to your favorite spots and get inspired by local cuisine to cook something new.

At the beach? Use our 5 Qt. Dutch Oven to cook up mussels or clams for steamy, simmering goodness. This Ginger Beer Coconut Mussels with Corn off the Cob recipe from Lauren Chancler is full of summer flavors and perfect for whatever culinary adventure you want to have.

No matter where you choose to adventure, FINEX will make every culinary adventure this summer a memorable one.

Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.

Ginger Beer Coconut Mussels with Corn off the Cob

Ingredients

    • 2 tablespoons coconut oil

    • 1 shallot, thinly sliced

    • 2 garlic cloves, minced

    • 2 teaspoons minced ginger

    • 2 teaspoons ground coriander

    • 1 1/2 teaspoons ground turmeric

    • 1/4 teaspoon Indian red chili powder - I like Mumbai Spice Company (or cayenne pepper)

    • Large pinch of sea salt

    • 2 cups ginger beer

    • 1 1/4 cups unsweetened full-fat coconut milk

    • 2 1/2 pound mussels, scrubbed and debearded

    • 1-pint cherry tomatoes, halved, divided

    • 2 ears of corn, kernels sliced off the cob

    • 2 tablespoons lime juice

    • 3 tablespoons roughly chopped cilantro leaves

Preparation

  1. Heat the coconut oil in a FINEX dutch oven over medium heat. Add the shallot and cook, stirring constantly until translucent, around 1- 2 minutes. Add the garlic, ginger, and spices and stir to combine. Add the ginger beer and stir, scraping up any of the bits stuck to the bottom, then bring to a boil. 
  2. Cook for two minutes, then add the coconut milk and mussels, discarding any mussels that do not close when you touch them. Mix in half of the tomatoes. Give it all a big stir to coat the mussels and tomatoes with liquid, bring to a boil then cover with a lid. Cook for 5-6 minutes, until all of the shells have opened. Stir in the rest of the tomatoes, the corn, and lime juice.
  3. Divide the mussels among bowls, ladle the broth on top, and garnish with cilantro.