Chilli Mussels in Coconut Milk
Spicy and sweet, these delicious chilli mussels are served in a coconut milk broth for one delicious meal. Great to serve as an appetizer or main.
Servings 4 appetizers (2 main courses)
Calories 451kcal
Ingredients
- 2 pounds fresh mussels (900g)
- 1 tablespoon oil
- 1 inch ginger (minced)
- 2 cloves garlic (minced)
- 1½ cups dry white wine (375ml)
- juice of 1 lime
- 2 cans coconut milk (28 ounces / 830ml)
- 1 tablespoon fish sauce
- ½ cup fresh cilantro (8g)
- 2 tablespoons crushed chilies
- sliced green onions, fresh cilantro, lime juice and crusty bread to serve.
Instructions
- De-beard and clean the mussels under cold running water.
- Heat the oil on a medium high heat. Add the minced garlic and ginger, and cook for a few minutes to soften them.
- Pour the wine and lime juice into the pot and bring to a boil.
- Place the mussels into the pot and place the lid on top.
- Cook for 3 to 4 minutes until the mussels have opened.
- Remove the mussels from the pot with a slotted spoon, leaving the liquid inside.
- Add the coconut milk, fish sauce, cilantro and crushed chilies to the pot. Stir to combine and heat through.
- Add the mussels back to the pot, stir gently to warm the mussels back through in the broth.
- Serve immediately with sliced green onions, fresh cilantro, a squeeze of lime juice and crusty bread.
Notes
- Use canned coconut milk, not cartoned for this recipe.
- Use a pot with a glass lid so that you can easily see when the shells of the mussels have opened.
Nutrition
Calories: 451kcal | Carbohydrates: 16g | Protein: 17g | Fat: 31g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 706mg | Potassium: 777mg | Fiber: 2g | Sugar: 5g | Vitamin A: 338IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 7mg