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Spicy mussels with coconut milk

Spicy mussels with coconut milk with ginger, mushroom and lime juice.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Course, second course
Cuisine gluten free, lactose free, pescetarian
Servings 3 person(s)
Calories 110 kcal

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

Instructions
 

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 3personsCalories: 110kcal
Keyword coconut milk, frutti di mare, ginger, lunch idea, mussels, pescetarian recipe
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