Mussels Congolaise
Dive into bold, exotic flavors with Mussels Congolaise, a vibrant seafood dish infused with the essence of Congolese cuisine. Fresh, briny mussels are simmered in a luscious coconut milk broth, enriched with aromatic spices like cumin and paprika, and punctuated by the heat of scotch bonnet peppers. Diced tomatoes, sweet red bell peppers, and fresh thyme lend depth and balance, while a splash of lime adds a bright finishing touch. Perfect for a quick yet unforgettable dinner, this one-pot recipe comes together in just 35 minutes, delivering a dish that’s both visually stunning and packed with flavor. Serve it with crusty bread to soak up the savory broth or enjoy as a standalone indulgence. Mussels Congolaise is guaranteed to impress seafood lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 unit scotch bonnet pepper, finely minced (optional, for extra heat)
- 2 medium tomatoes, diced
- 1 cup unsweetened coconut milk
- 1 cup vegetable or chicken stock
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 3 units fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 units lime wedges (for serving)
- salt, to taste
- black pepper, to taste
Instructions
Thoroughly clean the mussels by scrubbing the shells and removing the beards. Discard any mussels that are cracked or remain open after tapping them gently.
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, diced red bell pepper, and scotch bonnet pepper (if using). Cook for another 2 minutes, stirring frequently.
Add the diced tomatoes to the pot and cook for 3 minutes, allowing them to soften and break down.
Pour in the coconut milk and vegetable or chicken stock. Stir in the paprika, ground cumin, salt, and black pepper. Add the fresh thyme sprigs.
Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Remove the pot from heat and sprinkle with chopped fresh parsley.
Serve the Mussels Congolaise immediately in bowls, with the flavorful broth ladled over the top. Garnish with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 128 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
