Thai-Style Mussels with Chili and Basil
The flavours of lemongrass, basil, chili and coconut milk come together in this quick and easy recipe. If you want a bigger meal, simply serve the mussels with steamed brown rice and a crunchy Thai-style green salad.
Photo: Reader's Digest Brainpower Cookbook
Servings Prep Time Cook Time 4 people 15 minutes 15 minutes
Servings Prep Time 4 people 15 minutes
Units: Metric US Imperial
Instructions Scrub the mussels and pull out the beards. Discard any broken mussels, or open ones that don’t close when tapped. Rinse well and set aside. Heat the oil in a large saucepan over medium heat. Cook the shallots, garlic, chili and lemongrass, stirring, for about 5 minutes, until soft and fragrant. Stir in the stock and bring to a simmer. Add the mussels, cover and cook for 5 minutes. Discard any mussels that don’t open. Stir in the coconut milk. Transfer the mussels and liquid to a serving dish and sprinkle with the basil. Serve with the lime wedges.
Each serving provides 767 kJ, 183 kcal, 14 g protein, 10 g fat (4 g saturated fat), 9 g carbohydrate (2 g sugars), 1 g fibre and 751 mg sodium.