Steamed Mussels in Coconut-Lime Broth



4 servings (serving size: about 12 mussels, 1 cup broth, and 1 1/2 teaspoons chopped basil)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 34 Minutes

Nutritional Information

Calories 277
Fat 11.3 g
Satfat 5.2 g
Protein 26.8 g
Carbohydrate 18.8 g
Cholesterol 54 mg
Iron 8.5 mg
Sodium 1234 mg
Caloriesfromfat 37 %
Fiber 0.7 g
Calcium 73 mg


2 teaspoons vegetable or canola oil
3/4 cup finely chopped shallots (about 2 large)
3 garlic cloves, finely chopped
1 (13.5-ounce) can light coconut milk
2 cups fat-free, less-sodium chicken broth
1 to 2 tablespoons grated lime rind
1/4 cup fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon crushed red pepper
1 basil sprig
4 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh basil


Heat oil in a large Dutch oven over medium heat. Add shallots and garlic; sauté 3 minutes. Add coconut milk and next 5 ingredients; bring to a boil. Add basil sprig. Reduce heat; simmer, uncovered, 15 minutes.

Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with chopped basil.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note