Impress guests with this elegant and easy main dish. Pair with spinach and scallion rice for a complete meal in about 20 minutes.

Laraine Perri
Recipe by Cooking Light June 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

308 calories; fat 15.1g; saturated fat 6.8g; mono fat 5g; poly fat 3.2g; protein 25.5g; carbohydrates 19.4g; fiber 0.5g; cholesterol 54mg; iron 8.8mg; sodium 996mg; calcium 75mg.