FOOD

Costa Rica

Travel in Costa Rica with Brianna and Macca, as they visit Monteverde and go zip-lining with 100% Adventura. Then they head down to the beautiful beach town of Puerto Viejo to eat their way through the chocolate forest at Caribbeans and play with the animals at the Jaguar Rescue Center.

FOOD

Costa Rica

Travel in Costa Rica with Brianna and Macca, as they visit Monteverde and go zip-lining with 100% Adventura. Then they head down to the beautiful beach town of Puerto Viejo to eat their way through the chocolate forest at Caribbeans and play with the animals at the Jaguar Rescue Center.

Ingredients

  • 3 tablespoon coconut oil
  • 1 shallot, thinly sliced
  • 2 teaspoon sliced garlic
  • 1 tablespoon chopped lemongrass
  • 2 teaspoon chopped Thai chili
  • 2 pounds mussels
  • 1/3 cup cold water
  • 1/4 cup rice wine
  • 1/2 teaspoon fish sauce
  • Handful basil
  • 1/2 cup coconut milk
  • Black pepper to taste
  • Lime
  • Crusty bread

Steps

  1. Heat a large skillet over medium heat; add coconut oil. When oil is hot, add shallot and fry until lightly golden, about 2 to 3 minutes. Remove fried shallot from skillet and place on a paper towel lined dish and set aside.
  2. In same skillet with shallot-infused coconut oil; add garlic, lemon and chili. Sauté until they soften, about 2 to 3 minutes. Add mussels, water, rice wine and fish sauce. Increase heat to high heat and stir to combine everything. Cover and cook until mussels are fully cooked, about 6 to 8 minutes. Discarded unopened mussels.
  3. Reduce heat to medium; sprinkle basil and pour coconut milk cook additional 1 minute. Add black pepper to taste, and remove from heat. Serve with lime and toasted crusty bread. Enjoy!