Impress guests with this elegant and easy main dish. Pair with spinach and scallion rice for a complete meal in about 20 minutes.
2 teaspoons canola oil
1/4 cup minced shallots
2 teaspoons bottled minced garlic
1 cup light coconut milk
2/3 cup water
1/3 cup fat-free, less-sodium chicken broth
1/4 cup torn fresh basil
1 tablespoon fresh lime juice
1 teaspoon dark brown sugar
1 teaspoon fish sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
24 mussels (about 1 pound), scrubbed and debearded
Thinly sliced basil (optional)
How to Make It
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.
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.
Meh. This was ok but I don't get all the 5 star ratings. Subbed white wine for water as others recommended and increased the garlic and Sri racha. The sauce was still mild and pleasant but not worthy of more stars in my humble opinion. Doubt I will make it again.
I was nervous so I also made mussels with a traditional white wine broth, but this coconut milk recipe was far superior in flavor! I wished I had skipped the broth. I will definitely make this again! and the coconut milk adds a healthy fat!
Very good recipe, but I made some changes. Used wine instead of broth, skipped the oil, doubled the lime juice and garlic (and use fresh garlic, for the love of all that's holy!). I let the broth boil for 5 minutes BEFORE adding the mussels - concentrating the flavors, but skipping the extra reduction step at the end. Finally, this isn't nearly enough mussels for a main course; general rule of thumb is 1 pound per person. For the 2 of us, we cooked 2 lbs mussels plus 1/2 lb littlenecks. Delicious!
Wow, this was delicious and inexpensive! I did made a few changes... I didn't have shallots so I used onion, I used 1 cup of chicken broth for the sauce rather than part water, part broth and I added 1 tsp. of red curry paste to the sauce along with the Sriracha. I served it over steamed spinach and the scallion rice as suggested. I cooked the rice in veg. broth rather than water. My fiance' declared it my best Asian dish yet!
I enjoyed this dish more than I thought I would; the sauce was quite tasty, light and simple to make. I used 1 lb of mussels per person with the same amount of sauce. Used 2 tbs lime juice, salt and pepper. I will definitely make this again and serve is over angel hair pasta or rice noodles
Made this recipe for a weekend dinner for two, and it was fabulous. Terrific flavors, quick and easy. Excellent with jasmine rice----but still used bread to soak up the sauce. Would be great for entertaining.