Thai-Style Mussels with Pickled Ginger

Name: Thai-Style Mussels with Pickled Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp chile paste with garlic; 59 milliliters chopped fresh parsley; 1 garlic clove, minced; 118 milliliters light coconut milk; 59 milliliters fresh lime juice; 0 teaspoons lime rind; 907 grams mussels, scrubbed and debearded (about 40 mussels); 59 milliliters minced pickled ginger; 118 milliliters minced shallots; 2 teaspoons vegetable oil

Thai-Style Mussels with Pickled Ginger might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 82 calories, 7g of protein, and 3g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chile paste, pickled ginger, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat the oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly.

Ingredients you will need

Chili Paste

Shallot

Garlic

Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.

Ingredients you will need

Coconut Milk

Mussels

Pasta Shells

Remove from heat; discard any unopened shells.

Ingredients you will need

Pasta Shells

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley

Equipment

Dutch Oven

Ingredients

Servings:

1Tbsp

chile paste with garlic 59milliliters

chopped fresh parsley 1

garlic clove, minced 118milliliters

light coconut milk 59milliliters

fresh lime juice 0teaspoons

lime rind 907grams

mussels, scrubbed and debearded (about 40 mussels)59milliliters

minced pickled ginger 118milliliters

minced shallots 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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 La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.