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Nutrition Facts
Serving Size 1 (137g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon chili paste with garlic 1/2 cup light coconut milk pickled ginger
Calories 118
Calories from Fat 33		(28%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 327mg		13%
Potassium 418mg		11%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 13.9g		27%
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Thai-Style Mussels With Pickled Ginger

Recipe #165187 | 18 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tweeky
Apr 21, 2006

Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for an entree. In our local paper, compliments of Cooking Light.

SERVES 8 (change servings and units)

Ingredients

2 teaspoons vegetable oil
1/2 cup minced shallot
1 tablespoon chili paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 lbs mussels, scrubbed and debearded (about 40 mussels)
parsley sprig (optional)

Directions

1
Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
2
Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
3
As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
4
Note: Use already cleaned mussels to cut down on preparation time.