Brothy Mussels with Aji Amarillo and Coconut
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Prep time 10mins
Cook time 10mins
Serves or Makes: 4


  • 2 tabelspoons butter
  • 4 cloves garlic, thinly sliced
  • 3 scallions, thinly sliced
  • 1 shallot, finely diced
  • 1 inch knob ginger, finely diced
  • 1/ 4 cup Aji Amarillo paste
  • 1/ 4 cup sake or a dry Prosecco
  • 1 1/ 2 pounds mussels, beards removed, scrubbed and purged
  • 1/ 3 cup unsweetened coconut cream
  • 1 teaspoon toasted sesame oil
  • Kosher salt, to taste


  • Step 1

    Melt the butter in a medium dutch oven or other heavy pot with a lid over medium-high heat.

  • Step 2

    Add the garlic, scallions, shallot, and ginger to the pot and sauté until fragrant, about 3-4 minutes, stirring occasionally.

  • Step 3

    Add aji amarillo paste and cook for an additional 2-3 minutes or until vegetables are tender and a golden brown fond has formed.

  • Step 4

    Deglaze the pan with sake making sure to scrape any fond on the bottom of the pan. Add dashi and bring to a simmer.

  • Step 5

    Once simmering, add mussels and cover immediately. Allow mussels to steam for 4-5 minutes or until they have opened. Discard any mussels that do not open.

  • Step 6

    Using tongs, remove mussels from the pan and place into a serving bowl.

  • Step 7

    Season the remaining liquid with coconut cream, toasted sesame oil, salt and pepper. Bring to a simmer and strain into the serving bowl over the mussels.

  • Step 8

    Serve mussels with crispy garlic french fries or crusty bread!