Coconut Miso Mussels
Recipe: #43888
November 17, 2024
Categories: Mussels, Asian, Thai, Vietnamese, One-Pot Meal Easter, Romantic Dinner, Sunday Dinner, more
"Fresh mussels cooked in and served with a spicy coconut broth. The family do not like the coriander here so I used a lemon wedge to serve instead so as they can squeeze some lemon juice over if needed."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (848.9 g)
- Calories 700.2
- Total Fat - 23.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 149.5 mg
- Sodium - 2465.5 mg
- Total Carbohydrate - 54.5 g
- Dietary Fiber - 5.1 g
- Sugars - 6 g
- Protein - 68.4 g
- Calcium - 286.8 mg
- Iron - 22.2 mg
- Vitamin C - 104.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat the oil in a heavy saucepan on medium heat; add in the leek, garlic, ginger and lemongrass.
Step 2
Saute ingredients until leeks and garlic are translucent.
Step 3
Add coconut milk, sake, soy sauce and miso paste; then simmer for 5 minutes
Step 4
Note for next step~ As the mussels open, remove them with a slotted spoon and place in a large bowl. Discard any mussels that don't open after seven to eight minutes.
Step 5
Add the mussels and chili stirring well; cover pan with a tight lid and cook for 5 minutes or until all of the mussels have opened.
Step 6
Remove pan from heat and stir in coriander.
Step 7
To serve, after discarding the unopened mussels (see note above) place remaining mussels and broth in a large bowl.
Step 8
Serve with the warm crusty bread.
Tips
No special items needed.
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