Meh. This was ok but I don't get all the 5 star ratings. Subbed white wine for water as others recommended and increased the garlic and Sri racha. The sauce was still mild and pleasant but not worthy of more stars in my humble opinion. Doubt I will make it again.
Coconut and Basil Steamed Mussels
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
More From Cooking Light
Amount per serving
- Calories: 308
- Fat: 15.1g
- Saturated fat: 6.8g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 3.2g
- Protein: 25.5g
- Carbohydrate: 19.4g
- Fiber: 0.5g
- Cholesterol: 54mg
- Iron: 8.8mg
- Sodium: 996mg
- Calcium: 75mg
- 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)
- 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.
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