Photo: Jonas Ducker
Coconut Lime Mussels
10 ingredients
Serves 6–8 as an appetizer, 4 as a main course
openrecipes
Estimated Nutrition (whole recipe, rough)
593
Calories
29g
Protein
41g
Fat
28g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 tsp peeled and grated fresh ginger
- 2 tsp minced lemongrass
- 3 tbsp fresh lime juice
- 2 cups/480 ml dry white wine
- 1 cup/240 ml unsweetened coconut milk
- 2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
- 2 tbsp minced fresh flat-leaf (Italian) parsley or scallions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes