Spicy mussels with coconut milk

The union between coconut, ginger, fish sauce, lime juice and fresh mussels gives this dish an intense but velvety flavor. A must try for those who do not fear the flavors of Asian origin.

Spicy mussels with coconut milk

Category: second course, main course

Cuisine: pescetarian, dietetic, lactose free, gluten free

Yield: for about 3 person(s)

Spicy mussels with coconut milk

Ingredients

  • 500 g clean mussels
  • 1 cup vegetable broth
  • 0.5 cup coconut milk
  • 200 g champignon mushrooms
  • 2 tbsp chives
  • 5 pieces of ginger (1 cm each)
  • 1 tbsp (or more) lime juice
  • 1 tbsp (or more) fish sauce
  • 1 tbsp (or more) brown sugar
  • 1 tsp chili flakes
  • 1 handful of parsley
https://foodohfood.it/en/second-course/fish-and-seafood/238-spicy-mussels-with-coconut-milk

Instructions: Spicy mussels with coconut milk

Clean the mussels by removing the beard and fouling, discard mussels with broken shells and rinse well in cold water.

In a large saucepan heat the broth and coconut milk. Add sliced mushrooms, chives and ginger and cook over medium heat for 2 minutes. Add lime juice, fish sauce, sugar and chili and taste. The perfect flavor is very personal. I have added more lime juice and fish sauce and less sugar because I prefer these types of flavors, but as I said the perfect balance is very personal.

Pour in the mussels and cover with a lid. Cook over medium heat for about 3 minutes until the mussels are opened. Discard the shells that did not open, add parsley and serve immediately.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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