Golai Hagun Suni with Mussels (Coconut Spinach with Mussels)

Golai Hagun Suni is another one of those traditional island dishes; typically made with fresh taro leaves, fresh grated Tumeric, and freshly grated and squeezed coconut milk.  BUT because we don’t have access to those fresh ingredients, we’re forced to improvise; luckily we’re not forced to sacrifice flavor!  I always make a large batch of this recipe because I don’t make it often, usually only during special occasions.  The flavor you’ll experience with this dish is none you’ve ever tasted.  Between the Tumeric, coconut milk, and the lemons; it’s gonna be a flavor explosion in your mouth.  Give my recipe a try….. 😉

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Serve with steamed rice for a full meal OR leave out the mussels and serve it as a side dish….

2 Tbsp. Vegetable oil
1 medium Onion, chopped
6 – 8 fresh Garlic, finely chopped
5 (16 oz.) bags frozen chopped Spinach, thawed and squeezed
4 cups Water
4 Tbsp. Tumeric powder, more for taste
1 1/2 Tbsp. Salt, to taste
2 tsp. Accent seasonings
1 1/2 tsp. Hot pepper flakes, to taste
2 lbs. Mussels (half shell)
4 – 6 fresh Lemons, squeezed for juice
2 cans Coconut milk (I like Chaokoh brand)

NOTE:  Without the mussels, this dish can be eaten as a side  Adding in the mussels, will make it a meal. 😉

Open all the bags of thawed spinach and drain them in a large colander.  Make sure to remove all water by squeezing the leaves between your hands. Clean any debri or large barnacles you may find on the shell of the mussels.  Set them aside.

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In a large pot, heat the vegetable oil on MEDIUM HIGH heat.  Add the onions and garlic and saute until slightly browned.

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Add the spinach and stir to combine well with the garlic and onions.  Add the water.  Stir once again.  Continue cooking with heat on MEDIUM.

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Add all the seasonings; Tumeric, salt, accent, and red pepper flakes.  Stir well to incorporate with the spinach.  Cover and allow to cook for about 5 minutes.  At the end of the cooking time, you’ll add more according to your tastes.

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Start layering in the mussels, covering and fitting them in between the spinach.  Cover again and allow to cook for about 5 – 8minutes; stirring often.

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After 5 – 8 minutes, remove lid and start adding the lemon juice.  I used 5 – 6 lemons, only because I like mine a bit tart. 😉  Add according to your desired taste.   Stir to combine well.

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Next add in the cans of coconut milk.  Stir to combine well.  Taste and adjust seasoning.  Cook just under a boil.  Serve.  Refrigerate any leftovers.

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