Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
326
Calories
45g
Protein
13g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 3 cups fish stock
- 2 tablespoons shredded ginger
- 2 stalks lemongrass, finely chopped
- 2 teaspoons shredded fresh lemon rind
- 1 kg mussels, cleaned
Directions
1
Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
2
Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
3
Discard any mussels that don't open.
4
Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.
5
Category:Malaysian Recipes
6
Category:Malaysian Appetizers
Recipe sourced from
fandom