Thai Mussels in Coconut Curry Broth (made in minutes!)
These Thai mussels are simmered in a creamy coconut broth flavored with ginger, garlic, lemongrass, fish sauce, and Thai chilis. The result is a rich, fragrant dish perfect for serving with crusty bread or rice.
Ingredients
- 1 teaspoon coconut oil
- 2 inch piece ginger, cut into matchsticks
- 2 cloves garlic , sliced
- 2 stalks lemongrass, sliced
- 15 ounce can coconut milk
- 1 tablespoon fish sauce
- 2 Thai red chilis
- juice from 1 lime
- 2 lb mussels, rinsed and beards removed
- Thai basil, to serve
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.1 teaspoon coconut oil, 2 inch piece ginger, 2 cloves garlic , 2 stalks lemongrass, 15 ounce can coconut milk, 1 tablespoon fish sauce, 2 Thai red chilis, juice from 1 lime
- When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.2 lb mussels
- Pour the sauce over the cooked mussels, top with some Thai basil, and serve right away.Thai basil
Serving: 1 serving = ¼ of the recipe, Calories: 211kcal, Carbohydrates: 11g, Protein: 14g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 32mg, Sodium: 774mg, Potassium: 463mg, Fiber: 1g, Sugar: 1g, Vitamin A: 204IU, Vitamin C: 14mg, Calcium: 40mg, Iron: 5mg