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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Steamed Mussels in Coconut Milk

Source: dLife

Fresh mussels steamed in a garlic and chile pepper seasoning.

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 30.9 Fat, 1.1 Vegetables, 0.2 Fruits, 7.7 Meat, 0.0 Other Carbs, 0.2 Starch, 0.2 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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Servings

Ingredients

3.5
3 1/2 lb mussels 1.0
1 tbsp Oil, sunflower 6.0
6 each medium garlic cloves 1.0
1 tbsp fresh ginger root 2.0
2 each red hot chile peppers 6.0
6 each scallions 1.6667
1.6667 cup canned coconut milk 3.0
3 tbsp low sodium soy sauce 2.0
2 each medium limes 1.0
1 tsp sugar 0.5
0 1/2 cup fresh cilantro 1.0
1 pinch salt and pepper

Directions

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.
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.
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.
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.