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Steamed Mussels in Coconut Milk
Source: dLife

Fresh mussels steamed in a garlic and chile pepper seasoning.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 534.1
Total Carbs 25.2 g
Dietary Fiber 3.4 g
Sugars 2.9 g
Total Fat 30.9 g
Saturated Fat 19.2 g
Unsaturated Fat 4.4 g
Potassium 1417.5 mg
Protein 39.2 g
Sodium 1170.3 mg
Dietary Exchanges
5 Fat , 1 1/2 Vegetables , 1/2 Fruits , 8 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/2 lb  mussels
1 tbsp  Oil, sunflower
6 each  medium garlic cloves
1 tbsp  fresh ginger root
2 each  red hot chile peppers
6 each  scallions
1.6667 cup  canned coconut milk
3 tbsp  low sodium soy sauce
2 each  medium limes
1 tsp  sugar
0 1/2 cup  fresh cilantro
1 pinch  salt and pepper
  1. Begin by scrubbing the mussels in cold water and scraping off any barnacles with a knife. Discard the fibrous material between the hinge of any mussel, if apparent. Also, discard any mussels that are not tightly closed, or which fail to close then sharply tapped.
  2. Next, heat a wok or large frying pan over high heat and then add the oil. Stir in the garlic, ginger, chilies, and scallions and stir-fry for about 30 seconds. Then, grate the rind of the limes into the ginger mixture and then squeeze both fruit and add the juice to the pan with the coconut milk, soy sauce, and sugar. Stir to combine.
  3. After bringing the mixture to a boil, add the mussels, and return to a boil. Cover the pan, and cook briskly until the mussels have all opened, roughly 5 to 6 minutes. Discard any mussels that have not opened.
  4. Remove the pan from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper before ladling then into warmed bowls. Serve immediately.

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