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Ready In:
20 minutes
Serves: 6
Look for Pacific green-lipped mussels in Asian markets or live Atlantic black mussels in major supermarkets.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large pot (stockpot) with lid
Stovetop
Spatula or spoon
Ingredients
Serves 6
1 1/2 pounds Mussels (about 3 dozen medium)
2 Green Onions sliced or 1/2 Red Onion small, diced
1/4 cup Coconut Milk
1 cup Coconut Water
3 cloves Garlic minced
1/4 teaspoon Salt
2 Limes about 1/4 cup juiced
1/2 cup Cilantro chopped
Directions
1.Rinse mussels and shake well to drain. (Live ones should be closed tightly. Discard any that remain wide open.)
2.In a large pot, combine green onions, coconut milk, garlic, and salt. Bring to a boil.
3.Add mussels. If using mussels that are already open on the half-shell, arrange them in layers in the pot, spooning a little cooking broth into each shell.
4.Cover, and steam for about 10 minutes, until they are opened and cooked through.
5.Add lime juice and cilantro. Stir well, and serve immediately.
Chef's Tips
- You can replace the coconut water with low-sodium chicken stock. Omit salt if you do so.
Nutrition Facts
Serving Size 6.00 piece
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 188 | ||
| % Daily Value* | ||
| Total Fat 8.2 g | 11% | |
| Saturated Fat 1.5 g | 8% | |
| Sodium 397 mg | 17% | |
| Total Carbohydrate 4 g | 1% | |
| Dietary Fiber <1 g | 3% | |
| Protein 24 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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