Thai-Style Mussels With Pickled Ginger Recipe

Name: Thai-Style Mussels With Pickled Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1/2 cup minced shallot; 1 tablespoon chili paste with garlic; 1 garlic clove, minced; 1/2 cup light coconut milk; 1/4 teaspoon lime rind; 1/4 cup fresh lime juice; 1/4 cup minced pickled ginger; 1/4 cup chopped fresh parsley; 2 lbs mussels, scrubbed and debearded (about 40 mussels); parsley sprig (optional)

Servings: persons

2 teaspoons vegetable oil
1/2 cup minced shallot
1 tablespoon chili paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 lbs mussels, scrubbed and debearded (about 40 mussels)
parsley sprig (optional)

1
Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
2
Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
3
As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
4
Note: Use already cleaned mussels to cut down on preparation time.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1/2 cup minced shallot, 1 tablespoon chili paste with garlic, 1 garlic clove, minced, and more.

Yes, Thai-Style Mussels With Pickled Ginger falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Style Mussels With Pickled Ginger

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