Coconut Lime Mussels

Name: Coconut Lime Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters 480 ml dry white wine; 2 Tbsps minced fresh flat-leaf (Italian) parsley or scallions; 2 teaspoons peeled and grated fresh ginger; 2 garlic cloves, minced; 2 teaspoons minced lemongrass; 3 Tbsps fresh lime juice; 907 grams 910 g to 1.2 kg mussels, scrubbed and debearded; 2 Tbsps extra-virgin olive oil; 2 shallots, minced; 237 milliliters 240 ml unsweetened coconut milk

Coconut Lime Mussels might be just the hor d'oeuvre you are searching for. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains about 11g of protein, 16g of fat, and a total of 276 calories. If you have lemongrass, shallots, to 1.2 kg mussels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large pot, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the shallots and sauté until translucent, about 2 minutes.

Ingredients you will need

Shallot

Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice.

Ingredients you will need

Lemon Grass

Lime Juice

Garlic

Ginger

Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Pot

Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk.

Ingredients you will need

Coconut Milk

Wine

Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Pot

Divide the mussels among warmed bowls and ladle in the hot broth.

Ingredients you will need

Mussels

Broth

Equipment you will use

Bowl

Ladle

Garnish with the parsley or scallions and serve at once.

Ingredients you will need

Green Onions

Parsley

Equipment

Ingredients

Servings:

473milliliters

480 ml dry white wine 2Tbsps

minced fresh flat-leaf (Italian) parsley or scallions 2teaspoons

peeled and grated fresh ginger 2

garlic cloves, minced 2teaspoons

minced lemongrass 3Tbsps

fresh lime juice 907grams

910 g to 1.2 kg mussels, scrubbed and debearded 2Tbsps

extra-virgin olive oil 2

shallots, minced 237milliliters

240 ml unsweetened coconut milk

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.