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Thai-Style Mussels with Pickled Ginger

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: about 5 mussels and 2 tablespoons sauce)
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.

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)

Nutrition 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

How to Make It

  1. 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.