Spicy mussels with coconut milk

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The union between coconut, ginger, fish sauce, lime juice and fresh mussels gives this dish an intense but velvety flavor. A must try for those who do not fear the flavors of Asian origin.


Spicy mussels with coconut milk

Ingredients

For 4 Person(s)

Ingredients

  • 500 g clean mussels
  • 1 cup vegetable broth
  • 0.5 cup coconut milk
  • 200 g champignon mushrooms
  • 2 tbsp chives
  • 5 pieces of ginger (1 cm each)
  • 1 tbsp (or more) lime juice
  • 1 tbsp (or more) fish sauce
  • 1 tbsp (or more) brown sugar
  • 1 tsp chili flakes
  • 1 handful of parsley

Spicy mussels with coconut milk Directions

  1. Clean the mussels by removing the beard and fouling, discard mussels with broken shells and rinse well in cold water.

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  2. In a large saucepan heat the broth and coconut milk. Add sliced mushrooms, chives and ginger and cook over medium heat for 2 minutes. Add lime juice, fish sauce, sugar and chili and taste. The perfect flavor is very personal. I have added more lime juice and fish sauce and less sugar because I prefer these types of flavors, but as I said the perfect balance is very personal.

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  3. Pour in the mussels and cover with a lid. Cook over medium heat for about 3 minutes until the mussels are opened. Discard the shells that did not open, add parsley and serve immediately.

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Nutrition facts

(diet, gluten free, lactose free)
Per Serving

Reviews

5
Sunday, 12 March 2017
That was absolutely amazing. My kind of flavours. - Rob

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