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Ingredientes
- 3 c. shrimp stock
- 2 x Kaffir lime leaves
- 1/4 c. minced lemon grass
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. sugar
- 1 tsp black peppercorns
- 1/2 tsp salt
- 1 Tbsp. minced shallots
- 1/2 tsp sesame oil
- 2 Tbsp. extra virgin olive oil
- 1/2 Tbsp. minced garlic
- 1/2 tsp red pepper flakes
- 1/2 Tbsp. grated fresh ginger
- 1 Tbsp. minced scallions
- 1 lb fresh mussels scrubbed well, and beards removed
- 1 c. unsweetened coconut lowfat milk
- 1/4 c. minced cilantro leaves
Direcciones
- For the broth, bring all ingredients to a simmer. Reduce to 1 c. and strain. Set aside.
- In a large saucepan, heat the sesame oil and extra virgin olive oil over high heat till smoking. Add in the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add in the mussels and stir to coat. Cover the saucepan and allow to cook for 2 min. Add in the lemon grass broth, and cook, still covered, for 2 more min, or possibly till heated through and mussels are beginning to open. Add in the coconut lowfat milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.
- This recipe yields 2 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 2 servings | |
| Calories 441 | |
| Calories from Fat 234 | 53% |
| Total Fat 26.77g | 33% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 1238mg | 52% |
| Potassium 904mg | 26% |
| Total Carbs 21.87g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.78g | 5% |
| Protein 28.24g | 45% |
