Steamed Mussels With Lemongrass Coconut Curry Recipe

Name: Steamed Mussels With Lemongrass Coconut Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 397 grams can of good coconut milk, shake the can vigorously to mix the fat with the liquid; 4 servings chopped scallions & chili for topping; 2 bottles clam juice (or substitute with vegetable broth + wine); 1 Tbsp fish sauce (or substitute with 1 tsp of kosher salt); 1 stalk lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel); 907 grams mussels, scrubbed & picked through (discard cracked shells and ones that don; 3 smalls skeins of mung bean noodles, soaked in cold water for 5 minutes; 1 teaspoon sugar; 59 milliliters to 1/2 cup of Thai curry paste (depends on your spice level)

You can never have too many hor d'oeuvre recipes, so give Steamed Mussels With Lemongrass Coconut Curry Recipe a try. One portion of this dish contains roughly 17g of protein, 27g of fat, and a total of 359 calories. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have sugar, thai curry paste, clam juice, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes roughly 15 minutes.

Ingredients

Servings:

397grams

can of good coconut milk, shake the can vigorously to mix the fat with the liquid 4servings

chopped scallions & chili for topping 2bottles

clam juice (or substitute with vegetable broth + wine)1Tbsp

fish sauce (or substitute with 1 tsp of kosher salt)1stalk

lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)907grams

mussels, scrubbed & picked through (discard cracked shells and ones that don 3smalls

skeins of mung bean noodles, soaked in cold water for 5 minutes 1teaspoon

sugar 59milliliters

to 1/2 cup of Thai curry paste (depends on your spice level)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.