Coconut and Basil Steamed Mussels

Coconut and Basil Steamed Mussels Recipe
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Impress guests with this elegant and easy main dish. Pair with spinach and scallion rice for a complete meal in about 20 minutes.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 308
Fat 15.1 g
Satfat 6.8 g
Monofat 5 g
Polyfat 3.2 g
Protein 25.5 g
Carbohydrate 19.4 g
Fiber 0.5 g
Cholesterol 54 mg
Iron 8.8 mg
Sodium 996 mg
Calcium 75 mg

Ingredients

2 teaspoons canola oil
1/4 cup minced shallots
2 teaspoons bottled minced garlic
1 cup light coconut milk
2/3 cup water
1/3 cup fat-free, less-sodium chicken broth
1/4 cup torn fresh basil
1 tablespoon fresh lime juice
1 teaspoon dark brown sugar
1 teaspoon fish sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
24 mussels (about 1 pound), scrubbed and debearded
Thinly sliced basil (optional)

Preparation

1. Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.

2. Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil, if desired.

Scallion rice: Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 5 minutes. Fluff with a fork.

Note:

Laraine Perri,

June 2009
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