Thai-Style Mussels with Pickled Ginger

Thai-Style Mussels with Pickled Ginger Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for four entrées.

Yield:

8 servings (serving size: about 5 mussels and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Caloriesfromfat 32 %
Fat 2.8 g
Satfat 0.9 g
Monofat 0.6 g
Polyfat 0.8 g
Protein 5.3 g
Carbohydrate 8.1 g
Fiber 0.2 g
Cholesterol 12 mg
Iron 2 mg
Sodium 184 mg
Calcium 38 mg

Ingredients

2 teaspoons vegetable oil
1/2 cup minced shallots
1 tablespoon chile paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded (about 40 mussels)
Parsley sprigs (optional)

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

Ken Haedrich,

Cooking Light

May 2001
My Notes

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

Add Note