Steamed mussels with basil

Yield: 1 servings

Measure Ingredient
4 pounds Fresh mussels
3 \N Shallots; chopped
3 \N Cloves garlic
1 tablespoon Chopped fresh ginger
½ cup Mirin wine or sweet cooking wine
½ cup Coconut milk
1 \N Lime; juice of
2 tablespoons Chopped fresh basil; or 1 tablespoon
\N \N ; dried
\N \N Salt and freshly ground black pepper; to taste
\N \N Chile oil; to taste (optional)

Debeard the mussels and scrub them well. Set aside.

In a very large stockpot over high temperature, heat the shallots, garlic, ginger, wine, coconut milk, lime juice, and basil just to a boil. Add the mussels. Cover and cook for 7 to 10 minutes, or until all the mussels have opened. Discard any that have not opened after 10 minutes.

Remove the mussels from the pan with a slotted spoon and distribute them among 4 bowls. Season the broth with salt and pepper to taste, adding chile oil if you prefer a spicier taste.

Pour the broth over the mussels and serve hot.

Serves four.

Converted by MC_Buster.

Per serving: 337 Calories (kcal); 29g Total Fat; (70% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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