New Year celebration with mussels in cocktail

Had my parents, sisters and their family over. Yesterday, one of my sister bought me mussels 1.2 kg. Today, I am making it with prosecco and coconut milk: Bianchini cocktail. Something very different to most of my mussel recipes for a change. I saw it somewhere on Google. Thought why not try it to see what’s the taste like.

Google: “Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.”

Did you know “Mussels are a clean and nutritious source of protein, as well as being a great source of omega 3 fatty acids, zinc and folate, and they exceed the recommended daily intake of selenium, iodine and iron. Mussels are sustainably farmed with no negative impact to the environment.”

Google: “Prosecco is known for its light, fruity simplicity. It has very floral aromas that are often described as sweet and honeysuckle-like. Taste-wise, Prosecco has medium to high acidity with a prominent fruity character. Many describe the flavour as having notes of lemon, citrus, green apple, and pear.”

I am glad to explore and tryout this Bianchini cocktail with mussels. We had it with roasted bacon rice, garlic bread, and salad. It has sweet, tangy, clear coconuty version of a Bellini by the Italian term for “whitey” sauce and delicious. Let’s explore and cook!!!

Ingredients

1.2 kg mussels, debeard, and wash
2 Tbsp oil
1 Tbs minced garlic
3 chilies, two deseed, one left the seed, cut thinly
1 1/4 c prosecco
1/4 c coconut milk
1-2 limes, juiced
salt
pepper

Method

In a large saucepan on high heat, add oil. Toss in garlic, and chilies and gives it a quick stir. Now add in mussels and give it another quick stir. Then add in the Prosecco, coconut milk, season with pepper, and cover the saucepan with a lid. Cook for 6-10 minutes or until all the mussels are cooked. Discard any unopened, they are dead.

Once cooked: mussels are opened, remove lid and saucepan from heat taste if needed salt and more pepper. Using tong, I lined mussels in rows and then spoon prosecco and coconut milk onto mussels. Season the mussels with salt, lime juice and black pepper. Serve immediately with garlic bread, roasted bacon rice, salad and prosecco. Enjoy!!!!

Note: You can add more wine: 1 1/2 c instead of 1 1/4 c. Less coconut milk : 1/8 c instead of  1/4 c. You can omit chilies. You can use white wine and stock. You can add cherry tomatoes, parsley, basil, three colour capsicums to gives some colour. I didn’t add any vegetables and herbs as I don’t want to waste them in case not yummy.

https://helenscchin.com/2025/01/04/bianchini-mussels-prosecco-and-coconut-milk/

#helenscchinrecipes
#seafoodlovers
#cookingforthefun
#foodiesplus