Thai Coconut Mussels
5
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 tsp
coconut oil
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½ c
finely chopped red bell pepper
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3 md
scallions, thinly sliced
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4
garlic cloves, minced
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1 tbsp
chopped fresh ginger
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1
(14.5-ounce) can petite diced tomatoes
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1
(14-ounce) can light coconut milk
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2
fresh red chiles, finely chopped
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½ c
roughly chopped fresh cilantro
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½ tsp
kosher salt
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3 lb
mussels, scrubbed and debearded (about 60 medium)
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½
lime
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Cooking and eating healthy, wholesome foods without sacrificing flavor is a breeze with Gina Homolka in The Skinnytaste Cookbook.

On the weekends I reenergize. I get more rest, play with my kids, visit the farmers’ market, and recharge my body with delicious dishes like these aromatic mussels simmered in coconut milk with tomatoes, scallions, and ginger. My husband and I love the flavors of Thai cuisine and these mussels, which are inexpensive and take just minutes to prepare, are an ideal source of lean protein.

Directions

  1. In a large pot, heat the coconut oil over medium-low heat. Add the bell pepper and scallions and cook, stirring, until soft, 1 to 2 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the tomatoes, coconut milk, chiles, 1⁄4 cup of the cilantro, and salt. Cover and simmer for 10 minutes to blend the flavors.
  2. Add the mussels, cover, and cook until the mussels open, 5 to 7 minutes. Squeeze the lime over the mussels and top with the remaining 1⁄4 cup cilantro. Divide the mussels and broth equally among 5 bowls and serve.

Reprinted from The Skinnytaste Cookbook. Copyright © 2014 by Gina Homolka. Photographs copyright © 2014 by Penny De Los Santos. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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