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Creamy Coconut Milk Steamed Mussels Recipe

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Ingredients

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	4 tablespoons vegetable oil
	2 cups thinly sliced onions
	1 tablespoon minced ginger
	2 cups coconut milk
	3 lbs fresh mussels or 3 lbs clams scrubbed and debearded
	1 tablespoon fresh lemon juice
	1/4 cup chopped cilantro

	3 teaspoons coriander
	1/2 teaspoon turmeric

Nutritional information

369.1

Calories

214 g

Calories From Fat

23.8 g

Total Fat

13.3 g

Saturated Fat

47.6 mg

Cholesterol

743.3 mg

Sodium

17.3 g

Carbs

2.4 g

Dietary Fiber

6.3 g

Sugars

22.7 g

Protein

2220g

Serving Size

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Creamy Coconut Milk Steamed Mussels Recipe

Name: Creamy Coconut Milk Steamed Mussels Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: : 4; : 2; : 1; : 2; : 3; : 1; : 1/4; : 3; : 1/2

Features:

Cuisine:

Indian

Absolutely amazing! I did not have any fresh lemon to dress the dish, but truly delicious. The local supermarket gets mussels frequently and these mussels were delivered the day before. Every mussel opened except two. As I was reading the recipe I noticed the 1 cup of water and I substituted bottled clam juice. With a shallow large fry pan and cover the 7 minutes for the mussels was perfect. The only thing I would change is that there isn't canned Coconut milk that supplies 2 cups so the one can was totally sufficient. We served it with good crusty bread. it was OVER THE TOP!

55 min
Serves 4
Easy

Ingredients

Directions

Steamed Mussels in Coconut Milk,Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com.,Absolutely amazing! I did not have any fresh lemon to dress the dish, but truly delicious. The local supermarket gets mussels frequently and these mussels were delivered the day before. Every mussel opened except two. As I was reading the recipe I noticed the 1 cup of water and I substituted bottled clam juice. With a shallow large fry pan and cover the 7 minutes for the mussels was perfect. The only thing I would change is that there isn’t canned Coconut milk that supplies 2 cups so the one can was totally sufficient. We served it with good crusty bread. it was OVER THE TOP!,This was excellent..I added in 2 tbsp. of tomato paste and a shallot, amazing..I ate the whole thing myself.

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Steps

1 Done	Heat the Oil in a Large Dutch Oven. Add the Onions and Fry Over Medium-High Heat Until the Edges Turn Light Brown. Next Add the Ginger and Continue Frying For 1 Minute, Stirring Constantly. Put in the Ground Masala and Stir For Another 1 to 2 Minutes.
2 Done	Add the Salt, Coconut Milk, and 1 Cup Water and Bring to a Boil. Now Put in the Mussels, Spooning Some of the Sauce Over Them. Cover and Steam 7 Minutes or Until All the Shells Open. Remove from the Heat. Discard Any Shells That Aren't Open.
3 Done	Sprinkle With the Lemon Juice and Cilantro and Stir Gently. Spoon the Mussels Into Individual Bowls Along With Some of the Sauce. Serve Immediately.