Thai Coconut Mussels

Fragrant mussels simmered in a coconut and galangal broth, served with crispy julienned straw fries and fresh Thai herbs.

Seafood Dairy Free Gluten Free Mussels Thai Coconut Milk

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

57.6g

per serving

230.2 g total

Fat

39.1g

per serving

156.4 g total

Protein

32.2g

per serving

128.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

Fruits

piece

Lime

Juice only

Liquids

400

Coconut Milk

NutsSeeds

cloves

Garlic

Peeled, roughly chopped

Galangal

Peeled, chopped

stalks

Lemongrass

leaves

Lime Leaf

Fresh, roughly chopped

tbsp

Coriander

Fresh, chopped

tbsp

Thai Holy Basil

Fresh, chopped

tbsp

Mint

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

500

Vegetable Oil

For deep frying

Seafood

Mussels

Beards removed, cleaned

Vegetables

Ginger

Alternative to galangal, peeled, chopped

piece

Shallot

Preferably Thai, peeled, chopped

piece

Baking Potatoes

Peeled, julienned

Method

Add the mussels and coconut milk, cover, bring to a boil, and simmer for 2-3 minutes until mussels open.

Heat deep-frying oil in a pan to 190°C.

Crush the garlic, galangal, lemongrass, lime leaves, shallots, palm sugar, fish sauce, and 15ml vegetable oil into a paste.

Fry julienned potatoes for 3-4 minutes until golden, then drain and season with salt and pepper.

Stir lime juice, coriander, basil, and mint into the mussels and serve with fries.

Fry the paste in a lidded wok over high heat for 1-2 minutes until fragrant.