Description
Quick and delicious mussels steamed in white wine and a spicy and creamy Thai-style cooking sauce with coconut milk.
Ingredients
Scale
- 2 garlic cloves
- 2 Thai red chili peppers, roughly chopped
- 1 1-inch chunk fresh ginger
- 1/2 cup cilantro leaves
- Zest of 1/2 lime
- 2 tablespoons extra-virgin olive oil
- 1 (13.66 fl oz) can unsweetened coconut milk
- Juice of 1 lime
- Salt
- 2/3 cup dry white wine, or beer
- 2 pounds fresh mussels, scrubbed and debearded
Instructions
- In a food processor, combine garlic, chili peppers, ginger, cilantro, lime zest, and olive oil. Blend until the mixture turns into a paste. Transfer to a medium bowl and whisk in coconut milk and lime juice. Season with salt to taste and set aside.
- In a large pot, bring white wine or beer to a boil over medium-high heat. Add mussels and pour the cooking sauce over. Cover and cook the mussels until all of them are open, about 5-7 minutes. Shake the pot a couple times during cooking.
- Remove from heat. Spoon the mussels and broth into serving bowls and serve with crusty bread. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 537
- Sugar: 1.5g
- Sodium: 910.3mg
- Fat: 36.3g
- Saturated Fat: 23.4g
- Carbohydrates: 16.7g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 63.6mg
