Coast Along


  • 2 cups Mussels, washed and cleaned
  • 2 TBS Olive Oil
  • 4 cloves Garlic, sliced
  • 2 TBS Chopped Onion
  • 2 TBS Tomato, skinned and cubed
  • 1 TBS Chopped Parsley
  • 1 ts Honey
  • 2/3 cup White Wine
  • ½ ts Tumeric
  • ¼ cup Heavy Cream
  • Pinch of Salt and Pepper

food 72 021

1. Heat the olive oil in a pan to a medium heat. Add the garlic and onion, sauté for a minute, then add turmeric and stir to heat through.
2. Bring to a higher heat, add the mussels, and deglaze the pan with white wine. Bring to the boil and cover the pan with a lid.
3. Steam the mussels until they all are open for a few minutes, then open the lid and spoon the mussels out of the pan.
4. Reduce the sauce down for a few minutes, then add the heavy cream, honey and tomato. Taste and season with salt and pepper.
5. Serve the cooked mussels in a bowl. Ladle the sauce on top of the mussels.

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
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