Caribbean Mussels
The Colombo spice blend is emblematic of the French Caribbean. It’s most commonly used in meat dishes, but it also pairs wonderfully with saffron and seafood.
Method
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1
Wash mussels well and set aside.
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2
Infuse saffron in 2 Tbsp boiling water. Set aside.
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3
Heat oil and sautée shallots and ginger for 1 minute.
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4
Add the mussels, Colombo and stir well.
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5
Add the wine, saffron infusion and coconut milk. Cover and bring to a boil.
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6
Cook for a few minutes until the mussels open.
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7
Add orange blossom water, stir, and serve.
