Ginger And Garlic Mussels With Lime Leaves
15m prep 10m cook 25m ready
Fresh mussels are steamed in a fragrant Thai broth of coconut milk, ginger, garlic, and kaffir lime leaves. This quick and aromatic dish is perfect for a flavorful weeknight dinner.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cubes frozen crushed garlic
- 6 garlic cloves crushed
- 2 cubes frozen crushed ginger
- 2 thumb-sized pieces fresh ginger peeled and grated
- 1 fat green chilli sliced
- 1/4 tsp ground turmeric
- 3 4/13 lbs fresh mussels cleaned and beards removed
- 4 kaffir lime leaves
- 1 9/13 cups canned coconut milk
- zest and juice of 1 lime
- small bunch fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 402 mg
- Iron: 5.55 mg
- Magnesium: 94.4 mg
- Phosphorus: 429 mg
- Potassium: 1168 mg
- Zinc: 3.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp vegetable oil
- 2 cubes frozen crushed garlic
- 2 cubes frozen crushed ginger
- 1/4 tsp ground turmeric
- 4 kaffir lime leaves
- 1 9/13 cups canned coconut milk
- zest and juice of 1 lime
Prepare
- 1 small onion, finely chopped
- Crush 6 garlic cloves
- 2 thumb-sized pieces fresh ginger, peeled and grated
- Slice 1 fat green chilli
- 3 4/13 lbs fresh mussels, cleaned and beards removed
- small bunch fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium-high heat. Add the finely chopped onion, crushed garlic, grated ginger, and sliced green chilli. Cook for 4 minutes, stirring continuously, until the onion is soft and translucent.
-
Step 2.
Add the ground turmeric, cleaned mussels, kaffir lime leaves, and coconut milk to the pan. Carefully shake the pan to combine the ingredients. Cover with a lid and cook for 5–6 minutes, until the mussels have steamed open.
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Step 3.
Remove the lid from the pan. Stir in the lime zest, lime juice, and roughly chopped fresh coriander. Ladle the mussels and their fragrant broth into serving bowls and serve hot.
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