Mussels with Lychee and Coconut

Succulent mussels cooked in a fragrant broth of coconut milk, lychees, and aromatics for a fresh, tropical seafood dish.

Seafood Dairy Free Gluten Free Mussels Tropical Coconut Milk

Estimated Nutrition

Calories

348.1

kcal / serving

1392.4 kcal total

Carbs

11.6g

per serving

46.4 g total

Fat

26.3g

per serving

105.2 g total

Protein

16.2g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

150

Lychee

fresh or canned; peeled if fresh

piece

Lime

cut into wedges

Liquids

100

White Wine

440

Coconut Milk

NutsSeeds

stalk

Lemongrass

lightly crushed

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Coriander

chopped; fresh

OilsFats

Olive Oil

Seafood

450

Mussels

washed and de-bearded

Vegetables

piece

Shallot

finely sliced

piece

Bird's-Eye Chilly

finely chopped

Method

Garnish with coriander and serve with lime wedges.

Fry sliced shallots, lemongrass, and chilli until softened.

Add white wine and bring the liquid to a boil.

Add mussels, coconut milk, and lychees to the pan.

Cover and shake the pan for 3 minutes until mussels open.

Season with salt and pepper and discard any unopened mussels.

Heat olive oil in a large lidded non-stick pan.