Asian-Style Greenshell Moules mariniere photo
|3 Tbsp Coconut milk||1/2 cup water|
|3 Medium shallots thinly slice||2 tbsp Light soy sauce|
|2 Tbsp Fresh ginger peeled and sliced||4 dozen Mussels rinsed and bread removed|
|4 doves Garlic smashed||1/4 cup freshly squeezed lime juice|
|1 stalk Fresh lemongrass sliced and smashed||3 tbsp fresh coriander leaves|
|3 tbsp fresh sweet basil leaves|
Heat the coconut milk in large skillet with a lid over a medium heat. Add the shallots, ginger, garlic and lemongrass and stri-fry for about 3 minutes until golden and aromatic. Add water and soy sauce, stir and bring to a simmer. Add the mussels, cover and steam until they are open and slightly plump. This should take about 5 minutes.
Discard any mussels that do not open. Stir in the lie juice, cilantro and sweet basil leaves. Divide the mussels and broth evenly among the bowls, then serve.
Nutrients per Serving
Kilocarlories - 113.0 kcal
Protein - 5.3 g
Carbohydrate - 18.1 g
Fat - 3.1 g
Yield: 4 serves
Serving amount: 170 g