Thai-style mussels in coconut milk with lemongrass

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 768, total fat 36 G., saturated fats 8 G., proteins 39 G., carbohydrates 69 G., fiber 5 G., cholesterol 64 mg, sodium 1598 mg, sugar 7 G.

A large pot of mussels is a surefire treat! There are so many flavor variations you can adjust to suit your preferences, and mussels cook quickly. Spices, a touch of acidity, and smooth coconut milk give this dish a unique flavor that always delights guests. Be sure to serve plenty of bread for dipping into the delicious broth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mussels

2 tablespoons of vegetable oil
3 green onions, whites sliced separately from greens
1 cm ginger root, peeled and grated
2 cloves garlic, crushed
1 bunch cilantro, stems chopped, leaves left whole
Zest and juice of 2 limes
1 bird's eye chili, thinly sliced
1 stalk lemongrass, sliced crosswise
450 g cleaned mussels
1 cup light beer
1/4 cup coconut milk
2 kaffir lime leaves
2 teaspoons fish sauce

Toasted bread

Vegetable oil for frying
Half a baguette, sliced
1 clove garlic, cut in half

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mussels, chili pepper, lemongrass, ginger root, coconut milk, light beer, lime, fish sauce, baguette

Cooking the dish according to the recipe:

Mussels:

Heat a large lidded saucepan or mussel pan over medium-high heat with vegetable oil. Add the white part of the green onion, ginger, and garlic. Sauté until softened and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chili, and lemongrass and sauté for 1 minute, until fragrant.
Add the mussels, beer, coconut milk, and lime leaves, then cover and steam until the mussels open, 3-4 minutes. Remove from heat. Add the fish sauce and stir. Discard any unopened mussels. Sprinkle with cilantro leaves.

Toasted bread:

Heat a frying pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, about 2 minutes per side. Remove from the pan and rub with a clove of garlic. Serve the toasts with the mussels.

Categories:

recipe / Calorie content of prepared meals / Recipes for two / Main courses / Fish and seafood / Asian cuisine / Thai cuisine / Anne Burrell

Similar recipes