Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Thai Inspired Coconut Steamed Mussels

Thai Inspired Coconut Steamed Mussels

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 3 minutes

Ingredients: Add ingredients to List

Thai Inspired Coconut Steamed Mussels
1 tablespoon Canola oil
1 each Medium onion, chopped
2 tablespoon Minced garlic
1/4 cup fresh ginger root, peeled and smashed
1 each Fresh serrano pepper, seeded and smashed
14 oz Canned coconut milk, unsweetened
6 tablespoon Fresh lime juice
11/2 tablespoon Fish sauce
4 lb Mussels, rinsed, debearded and scrubbed
1 cup Fresh basil, chopped
1/2 cup Chopped fresh cilantro
1 each Fresh lime, cut into wedges
1 each Fresh Lemon

directions:

Rinse, scrub, and de-beard (remove the fibers or threads emerging from the shells) the mussels just before cooking, and discard any with loose or open shells. After steaming, discard any mussels that haven't opened. For an authentic touch, substitute two stalks of fresh lemon grass for the strips of lemon zest. Peel off the outer leaves, smash the stalks with the broad side of your knife, and cut the stalks into 2-inch lengths.
1. In a large stock pot (preferably 8 quarts or more) over medium heat, warm the oil. Add onion, garlic, ginger, chili, and 5-4 in strips of lemon zest and cook, stirring often, until onion is softened and fragrant, 3 to 4 minutes.
2. Add coconut milk, lime juice, and fish sauce, cover pot, adjust heat to medium high, and bring mixture to a strong boil. Remove cover, add mussels and 1/2 cup basil, stir to coat mussels with onions and seasonings, replace cover, and simmer over medium heat, stirring occasionally, until mussels are opened fully, about 5 minutes.
3. Add remaining 1/2 cup basil and cilantro, stir to distribute, and serve with some of the broth; garnish with lime wedges.
Source: Hannaford fresh Magazine, September - October 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 tablespoon Canola oil  
1 each Medium onion, chopped  
2 tablespoon Minced garlic  
1/4 cup fresh ginger root, peeled and smashed  
1 each Fresh serrano pepper, seeded and smashed  
14 oz Canned coconut milk, unsweetened  
6 tablespoon Fresh lime juice  
11/2 tablespoon Fish sauce  
4 lb Mussels, rinsed, debearded and scrubbed  
1 cup Fresh basil, chopped  
1/2 cup Chopped fresh cilantro  
1 each Fresh lime, cut into wedges  
1 each Fresh Lemon  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 668 kcal (33%)
Calories from Fat 423 kcal (0%)
Total Fat 47 g (72%)
Saturated Fat 32 g (160%)
Cholesterol 128 mg (42%)
Sodium 1843 mg (76%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 10 g (40%)
Protein 66 g (110%)
Vitamins
Vitamin A 930 IU (18%)
Vitamin C 81 mg (135%)
Minerals
Calcium 188 mg (3%)
Iron 32 mg (53%)
loading