THAI STEAMED MUSSELS IN COCONUT MILK

Thai Steamed Mussels in Coconut Milk image

This recipe came from the Best Ever 30 Minute Cookbook. I made it for my husband and we just loved it!

Provided by rebecca684

Categories Mussels

Time 17m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs mussels
1 tablespoon oil
6 garlic cloves, roughly chopped
1 tablespoon finely chopped fresh ginger
2 serrano peppers, seeded and finely sliced
6 spring onions, finely chopped
1 2/3 cups coconut milk
3 tablespoons light soy sauce
2 limes
1 tablespoon sugar
handful of chopped cilantro
salt
black pepper

Steps:

Scrub the mussels in cold water. Scrape off any barnacles with a knife, then pull out and discard the fibrous beard visible between the hinge on any of the shells. Discard any mussels that are not tightly closed, or which fail to close when tapped sharply.
Heat a large wok or pan over high heat and then add the oil. Stir in the garlic, ginger, chillies, and spring onions and stir fry for 30 seconds.
Grate the rind of the limes into the ginger mixture, then squeeze both fruit and add the juice to the wok with the coconut milk, soy sauce, and sugar. Stir to mix.
Bring the mixture to a boil, then add the mussels. Return the pan to a boil, cover and cook briskly for 5-6 minutes, or until all the mussels have opened. Discard any unopened mussels.
Remove the wok from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve immediately.

Nutrition Facts : Calories 606.6, Fat 33.1, SaturatedFat 21.3, Cholesterol 95.5, Sodium 1796.8, Carbohydrate 33.9, Fiber 4.6, Sugar 12.2, Protein 46.3