Coconut and Basil Steamed Mussels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Impress guests with this elegant and easy main dish. Pair with spinach and scallion rice for a complete meal in about 20 minutes. Ingredients:
2 teaspoons canola oil |
1/4 cup minced shallots |
2 teaspoons bottled minced garlic |
1 cup light coconut milk |
2/3 cup water |
1/3 cup fat-free, less-sodium chicken broth |
1/4 cup torn fresh basil |
1 tablespoon fresh lime juice |
1 teaspoon dark brown sugar |
1 teaspoon fish sauce |
1/2 to 1 teaspoon sriracha (hot chile sauce, such as huy fong) |
24 mussels (about 1 pound), scrubbed and debearded |
thinly sliced basil (optional) |
Directions:
1. Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.
2. Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil, if desired.
3. Scallion rice: Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 5 minutes. Fluff with a fork.
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