Mussels Steamed in Coconut Milk Lime and Cilantro
Transport your taste buds to a tropical oasis with this vibrant recipe for Mussels Steamed in Coconut Milk, Lime, and Cilantro. Bursting with bold, fragrant flavors, this dish combines the briny sweetness of fresh mussels with a luxuriously creamy broth infused with coconut milk, zesty lime juice, and aromatic ginger and garlic. A touch of fish sauce and red chili flakes adds a subtle umami kick and a hint of heat, while fresh cilantro brings a refreshing herbal finish. Ready in just 30 minutes, this elegant yet simple dish is perfect for a weeknight dinner or a special occasion. Serve it with crusty bread or steamed rice to soak up every last drop of the rich, tangy broth. Ideal for seafood lovers seeking an easy, flavorful recipe with a hint of exotic flair, this dish is a must-try! Keywords: mussels recipe, coconut milk broth, quick seafood dinner, lime and cilantro mussels, tropical flavors.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 1 cup coconut milk
- 0.5 cup chicken or vegetable broth
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 4 garlic cloves (minced)
- 0.25 cup fresh cilantro leaves (chopped)
- 1 teaspoon ginger (grated)
- 1 shallot (finely chopped)
- 1 tablespoon fish sauce
- 0.5 teaspoon red chili flakes
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
Thoroughly clean the mussels by scrubbing their shells and removing any beards. Discard any mussels that are cracked or do not close when lightly tapped.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, grated ginger, and chopped shallot, and sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the red chili flakes, lime zest, and fish sauce, cooking for an additional minute.
Add the coconut milk, chicken or vegetable broth, and lime juice to the pot. Stir well and bring the mixture to a gentle simmer.
Season the broth with a pinch of salt and black pepper, adjusting to taste.
Carefully add the cleaned mussels to the pot. Cover with a tight-fitting lid and let the mussels steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed after cooking.
Stir in the chopped cilantro and give the pot a gentle toss to coat the mussels in the flavorful broth.
Serve the mussels immediately in bowls, spooning the coconut-lime broth over the top. Garnish with additional cilantro and lime wedges, if desired. Serve with crusty bread or steamed rice to soak up the delicious broth.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 19.2 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 755 mg | 58% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 4144 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
