Fragrant Thai Mussels

Name: Fragrant Thai Mussels
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 4 servings Serving suggestion: toasted points or crusty bread (wheat or gluten-free); 1 Tbsp red panang paste (found in Asian isle); 325 mLs Original or Lite So Delicious Dairy Free Culinary Coconut Milk; 2 Tbsps chopped fresh cilantro or flat leaf parsley; 3 cloves garlic, pressed; 1 inch ginger, peeled and minced finely; 1 stalk lemon grass, bruised with the back of a knife along the stem, then cut into 2-inch pieces; 1 lime, zested, cut in half and juiced; reserve halves; 4 pounces mussels, scrubbed well and debearded; 2 shallots, finely chopped; 3 Tbsps peanut or vegetable oil

You can never have too many hor d'oeuvre recipes, so give Fragrant Thai Mussels a try. This recipe serves 4. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 196 calories, 2g of protein, and 16g of fat per serving. This recipe is typical of Asian cuisine. Head to the store and pick up shallots, panang paste, flat leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Preheat a wok or skillet on high.

Equipment you will use

Frying Pan

Wok

Add the oil and sauté the shallots, lemon grass, garlic and ginger until fragrant,about 1 minute.

Ingredients you will need

Lemon Grass

Shallot

Garlic

Ginger

Cooking Oil

Add the panang paste and incorporate.

Add coconut milk, 2 halves of squeezed lime and 1/2 of zest, stir to cook and blend flavors, reducing heat to medium-low and simmering for 3-4 minutes.Quickly add mussels, stir to begin to release juices and to coat with sauce, bring to a boil.

Ingredients you will need

Coconut Milk

Mussels

Sauce

Lime

Place lid on, reduce heat to medium, and cook for 5 minutes. Check to see if mussels are open and stir.When all mussels have opened add remaining zest and juice. Stir to allow sauce to coat mussels.Discard any unopened mussels, lemon grass stalk, and the lime shells, squeezing out any remaining juices with tongs.

Ingredients you will need

Lemon Grass

Mussels

Pasta Shells

Juice

Sauce

Lime

Equipment you will use

Tongs

Garnish each plate with cilantro/parsley and add toasted bread to soak up sauce.

Ingredients you will need

Cilantro

Parsley

Bread

Sauce

Equipment

Frying Pan

Wok

Tongs

Ingredients

Servings:

4servings

Serving suggestion: toasted points or crusty bread (wheat or gluten-free)1Tbsp

red panang paste (found in Asian isle)325mLs

Original or Lite So Delicious Dairy Free Culinary Coconut Milk 2Tbsps

chopped fresh cilantro or flat leaf parsley 3cloves

garlic, pressed 1inch

ginger, peeled and minced finely 1stalk

lemon grass, bruised with the back of a knife along the stem, then cut into 2-inch pieces 1

lime, zested, cut in half and juiced; reserve halves 4

pounces mussels, scrubbed well and debearded 2

shallots, finely chopped 3Tbsps

peanut or vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.