Steamed mussels with basil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Fresh mussels |
| 3 | Shallots; chopped | |
| 3 | Cloves garlic | |
| 1 | tablespoon | Chopped fresh ginger |
| ½ | cup | Mirin wine or sweet cooking wine |
| ½ | cup | Coconut milk |
| 1 | Lime; juice of | |
| 2 | tablespoons | Chopped fresh basil; or 1 tablespoon |
| ; dried | ||
| Salt and freshly ground black pepper; to taste | ||
| Chile oil; to taste (optional) | ||
Directions
Debeard the mussels and scrub them well. Set aside.
In a very large stockpot over high temperature, heat the shallots, garlic, ginger, wine, coconut milk, lime juice, and basil just to a boil. Add the mussels. Cover and cook for 7 to 10 minutes, or until all the mussels have opened. Discard any that have not opened after 10 minutes.
Remove the mussels from the pan with a slotted spoon and distribute them among 4 bowls. Season the broth with salt and pepper to taste, adding chile oil if you prefer a spicier taste.
Pour the broth over the mussels and serve hot.
Serves four.
Converted by MC_Buster.
Per serving: 337 Calories (kcal); 29g Total Fat; (70% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.