Main meal

Mussels in coconut and lemongrass

Name: Mussels in coconut and lemongrass
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2¼ lb Mussels; 7 fl oz Coconut milk; 2 Lemongrass; ¾ oz Fresh ginger; 1 Red chile; 1 Lime; 2 tsp Fish sauce; Cilantro, a small handful; Sea salt, to taste

Mussels are the cheapest shellfish by a distance and they are cooked the moment they open, so the whole dish is really about the liquid they open into.

8gnet carbs

26gfat

28gprotein

380kcal

Per serving25 minServes 2

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Ingredients

For the whole dish · serves 2

Mussels2¼ lb
Coconut milk7 fl oz
Lemongrass2
Fresh ginger¾ oz
Red chile1
Lime1
Fish sauce2 tsp
Cilantroa small handful
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Green beans with brown butter and almonds

+5g net · 144 kcal · 15 min · together 13g net, 524 kcal

Method

6 steps · 25 minutes

Scrub the mussels and pull the beards out toward the hinge. Throw away any that stay open when you tap them.
Bruise the lemongrass along its length with the back of a knife rather than slicing it. You want the oil out of it, not the woody stem in the bowl.
Warm the ginger, chili and lemongrass in the coconut milk for 5 minutes without letting it boil.
Tip the mussels in, cover, and give them 4 minutes on a high heat, shaking the pan once.
They are done the moment they open. Another minute makes them rubbery and there is no way back from it.
Lift them into bowls, stir the fish sauce and lime into the liquid off the heat, and pour it over with the cilantro.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.