Thai Mussels
This dish features tender and sweet mussels in a deliciously spiced coconut broth that is full of garlic and ginger. It’s a great special occasion meal.
Servings 4
Calories 412kcal
Ingredients
- 2 tablespoons avocado oil
- 1 onion grated, or processed in food processor
- 2-3 inch piece of ginger peeled and grated fine
- 6 cloves garlic minced
- 1 jalapeño seeds removed, sliced thin
- 2 lb mussels all closed and well scrubbed, beards removed
- 1.5 cans coconut milk
- 1/2-1 tablespoon cumin
- 1 teaspoon coriander ground
- 1/2 teaspoon turmeric optional, for color
- 1/2 teaspoon salt
- 1 teaspoon monk fruit granulated, optional
- cilantro roughly chopped, to taste
Instructions
- Heat oil in a large pot over medium-high heat.
- Add the onion and cook over high heat, stirring frequently until liquid evaporates and it begins to brown. Then add ginger and garlic and jalapeño and cook until fragrant.
- Add 1/2 tablespoon cumin, turmeric, coriander, salt, and monk fruit. Next add coconut milk. Adjust seasonings to taste (add the second 1/2 tablespoon cumin if you like a stronger flavor). Simmer for 10-15 minutes.
- Increase the heat to high and add mussels and cook until they open, about 5 minutes. Discard any mussels that have not opened.
- Stir in cilantro off heat and serve.
Nutrition
Calories: 412kcal | Carbohydrates: 13g | Protein: 16g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 32mg | Sodium: 625mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 5mg