Thai Coconut Mussels
Recipe: #23406
April 08, 2016
Categories: Desserts, Mussels, Thai, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"Found this recipe in a paper a while back. So easy to make with a beautiful Thai flavour and aroma. You can replace the coconut milk with replace 400ml with vegetable stock for a lighter broth if desired."
Ingredients
Nutritional
- Serving Size: 1 (1597.9 g)
- Calories 1299.4
- Total Fat - 35.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 294.9 mg
- Sodium - 6122 mg
- Total Carbohydrate - 115.5 g
- Dietary Fiber - 8.7 g
- Sugars - 8.7 g
- Protein - 131.9 g
- Calcium - 607.2 mg
- Iron - 41.8 mg
- Vitamin C - 226.7 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Wash and de-beard the mussels.
Step 2
Place the lime zest, lemongrass, fish sauce, soy sauce and coconut milk in a saucepan and simmer for 5-10 minutes to infuse the flavours.
Step 3
Meanwhile, heat the sesame oil in large pot add the garlic, chilli and onion and quickly sauté, until fragrant and soft.
Step 4
Add the cleaned mussels, cover and steam until shells open, removing open mussels as you go. Do not use any mussels that do not open.
Step 5
Place the mussels and onion mixture into serving bowls.
Step 6
Remove lemongrass from the heated coconut milk and pour the mixture over mussels.
Step 7
Top with coriander and sliced red chilli to serve. Serves 2 as a main.
Tips
No special items needed.