Dinner Tonight: Steamed Mussels in Coconut Milk Recipe

By
Nick Kindelsperger
尼克Kindelsperger是贡献的作家at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated August 09, 2018

My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three times a year. It's kind of sad. Most of that has to do with the price of mussels in Illinois. They're now moderately expensive instead being impossibly cheap. Plus, it's hard to know when they're fresh. Luckily, I was tipped off by a fellow Chicago blogger,Blue Kitchen, who had a picked up a bag for a decent price and made a delicious batch ofMussels in Tarragon Cream Sauce.

My usual method has been to bathe them in wine and maybe a few herbs, but as I was rummaging through my pantry I came across a can of coconut milk. A few moments later I had this recipe from theSplendid Table.It's highly aromatic, with a base of turmeric, coriander, ginger, and a spike of cayenne. The sautéed onions lend a pleasant sweetness to the affair. The coconut milk lusciously coats the bivalves, and, as is mandatory with a pot of mussels, it's good enough to slurp.

Steamed Mussels in Coconut Milk

Recipe Details

Dinner Tonight: Steamed Mussels in Coconut Milk Recipe

Cook30 mins
Total30 mins
服务2 to 3 servings

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  • 4tablespoonscanola oil

  • 1mediumonion, thinly sliced

  • 1tablespoonginger, minced

  • 1tablespoonground coriander

  • 1/2teaspoonturmeric

  • 1/2teaspooncayenne

  • 3/4teaspoonsalt

  • 2cupscanned coconut milk

  • 3poundsmussels, scrubbed and debearded

  • 1tablespoonlemon juice

  • Handful fresh cilantro, chopped

Directions

  1. Pour the oil into a large pot over medium high heat. Toss in the onions and cook, stirring often, until lightly browned. Add the ginger and cook for 1 minute, stirring often. Add the coriander, turmeric, and cayenne and cook for another minute, again stirring often.

  2. Pour in the coconut milk and 1 cup of water. Bring to a boil and then add the mussels and the salt. Stir until the mussels are well coated in the sauce. Cover the pot, and reduce the heat to medium. Cook for about 7 minutes, or until the mussels have opened up. Any ones that have not opened up by then should be discarded.

  3. Remove the pot from heat and add the lemon juice and cilantro. Spoon the mussels and the sauce into bowls and serve.

Nutrition Facts(per serving)
689 Calories
56g Fat
21g Carbs
31g Protein
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 689
% Daily Value*
Total Fat56g 72%
Saturated Fat 31g 154%
Cholesterol63mg 21%
Sodium971mg 42%
Total Carbohydrate21g 7%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein31g
Vitamin C 21mg 107%
Calcium 92mg 7%
Iron 13mg 74%
Potassium 785mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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