Steamed Mussels in Coconut-Lime Broth

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

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Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 11.3g
  • Saturated fat: 5.2g
  • Protein: 26.8g
  • Carbohydrate: 18.8g
  • Cholesterol: 54mg
  • Iron: 8.5mg
  • Sodium: 1234mg
  • Calories from fat: 37%
  • Fiber: 0.7g
  • Calcium: 73mg


  • 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


  1. 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.
  2. 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.
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