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
Recipe from Cooking Light

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Nutritional Information

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

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. 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. 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.
  3. 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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