Chef Vicky’s Coconut Cream Smoke Caribbean Blue Mussels

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Chef Vicky’s Coconut Cream Smoke Caribbean Blue Mussels

Servings

4 Persons

Prep time

15 minutes

Cooking time

20 minutes

A rich and flavorful Caribbean-inspired mussel dish featuring tender Netuno Green Mussels simmered in a smoky coconut cream sauce infused with Chef Vicky’s Smoked Caribbean Dust and Haitian Epis Dust. Finished with Chardonnay, sweet tri-color peppers, and butter for a velvety finish. Perfectly served with fragrant jasmine rice or grilled bread for soaking up the sauce.

Ingredients

  • 1 lb NETUNO Green Mussels
  • ½ cup red bell pepper, small diced
  • ½ cup yellow bell pepper, small diced
  • ½ cup green bell pepper, small diced
  • ½ cup onions, small diced
  • 1 can coconut cream
  • ½ cup Chardonnay white wine
  • 1 tbsp Chef Vicky’s Smoked Caribbean Dust
  • 1 tsp Haitian Epis Dust
  • Sea salt, to taste
  • 2 tbsp vegetable oil or regular cooking oil
  • 1–2 tbsp butter
  • 4 cups cooked white jasmine rice or grilled bread for serving

Instructions

  1. Sauté the Aromatics: Heat a sauté pan over medium heat. Add the oil, followed by the diced onions and tri-color bell peppers. Sauté for 3–4 minutes until slightly softened and aromatic.
  2. Season the Base: Add Chef Vicky’s Smoked Caribbean Dust, Haitian Epis Dust, and sea salt to taste. Stir well to evenly coat the vegetables with the seasoning blend.
  3. Deglaze & Simmer: Pour in the Chardonnay white wine and mix well. Cover the pan and allow the mixture to simmer for approximately 10 minutes to develop flavor.
  4. Build the Sauce: Add the coconut cream and butter. Stir until the butter melts
  5. Cook the Mussels: Add the Netuno Green Mussels to the pan. Cover and cook for 5–7 minutes, or until the mussels are fully heated and coated in the coconut sauce.
  6. Plate & Serve: Serve hot over fragrant jasmine rice or alongside grilled bread. Spoon extra coconut cream sauce over the mussels for maximum flavor.

Chef Vicky’s Serving Tip

Finish with fresh herbs such as parsley or green onions and a squeeze of lime for brightness and balance. Perfect for tropical dinner menus, seafood tastings, or elevated Caribbean small plates.

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