Mussels in coconut cream.

So after all the procrastinating and telling others my little recipes I'd thought I'd better get around to putting them out there myself. I have a long history in cooking. I just wont do it for a dollar any more.
My ideas on nutrition weigh around those proposed by Cordain, Wolf and the others of the Paleo fraternity. And they are structured around training patterns of the day as outlined in 'The Paleo Diet For Athletes'. I still do put in so called cheat meals and do at times eat processed food and grains. But noting the inflammatory properties of many grains, pulses and legumes I have chosen to limit the intake of these immediately after a big training session.
To keep the glycemic index up I use high GI veggies or fruits to keep the levels high. Sweet potato, potato, bananas and dried fruits are eaten at these times and these times alone.

I will in my recipes put in a side option for those who don't follow an elimination, primal, paleo whatever lifestyle. But I do recommend even just trying to eat this way for a month.


Mussels in coconut cream

• 1kg bag of Mussels, de-bearded and cleaned
• Ginger about size of thumbnail crushed
• 2 cloves garlic crushed
• 1 chilli fine chopped
• Stalk of lemongrass chopped.
• Kaffir lime leaf, fine chop
  
• large onion rough chop
• 400ml can of coconut cream. Full fat don't be a wuss. Fat is good for you.
• Asian greens. Bok Choy, Choy sum, Chinese broccoli what ever you want. Rough chop and wash.
  

Heat up a deep fry pan, wokor saucepan. Add a little cannola oil and wait till it just starts to smoke. Add Ginger, Garlic, Chilli, Onion, Kaffir lime leaf and lemongrass. Stir fry these to release the flavour. Pour in the can of coconut cream and reduce heat. Keep it moving around by stirring till it boils and and reduces a little. Add in the Mussels and place a lid over pan. When they start to open move them around to give all a chance to open up, and add in the greens. Replace the lid and leave for about 5 minutes.

The mussels can be replaced by white fleshed fish, prawns even marinara mix.

I know some of you will want rice with this.

My never fail rice.

• 1 cup of rice or there about. I don't measure some things
• Water, enough to cover to the first knuckle on your index finger when touching the top of the rice.

Wash the rice with a quick rinse, some floaty bits might come off and starch will wash off also.
Cover the rice with water as described above. Place on a high heat with a lid on, the lid stays on from now on in don't remove it or else. When the water starts boiling, you'll see the lid bouncing and spitting. turn the heat right down. Leave the lid alone. leave it simmer for about 5 minutes. and remove from heat. Have a quick peek to see if rice looks fluffy but not too long. Leave the lid on and set aside for another 5 minutes. Hey presto, Nice fluffy Rice.