Steamed Mussels with Coconut and Chili
Mussels with coconut, chili and lime give an aromatic seafood dish with freshness, heat and richness. This recipe for steamed mussels with coconut and chili let…
Ingredienser
Instructions
Rinse the mussels well under cold running water.
Discard broken mussels and mussels that do not close when tapped lightly.
Finely chop garlic, shallots, fennel, red chili, ginger and lemongrass.
Melt butter in a large pot over medium heat.
Cook garlic, shallots, fennel, chili, ginger and lemongrass for a couple of minutes, until aromatic.
Add mussels and white wine.
Cover with a lid and steam for 3 to 5 minutes, until the mussels have opened.
Lift the mussels out of the pot and discard any that have not opened.
Add coconut milk to the cooking liquid and reduce until the sauce thickens slightly.
Season with lime juice, salt and pepper.
Return the mussels to the pot.
Sprinkle with spring onion and cilantro before serving.
Nutrition per serving
Energi ca. 663 kcal
Protein 62.2 g
Fett 27.7 g
Karbohydrater 27.0 g
Fiber 1.2 g
Sukker 3.5 g
Salt 1.6 g
Tips & tricks
Serve with rice or good bread if you want to make the most of the sauce. The coconut broth is a major part of the dish and should not be left in the pot.
Did you know?
Mussels with coconut and chili get an Asian inspired flavor profile where coconut milk adds richness, chili brings heat and lime adds fresh acidity. Ginger and lemongrass provide aromatic depth that suits the salty mussel broth. The dish is quick because the mussels steam in just a few minutes.
