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Ingredientes
- 1 kg Mussels
- 125 ml Dry white wine
- 50 gm Unsalted butter
- 1 stalk lemongrass, finely minced
- 1 sm Green chilli
- 10 gm Finely minced ginger
- 1 sm Sliced onion
- 1 sm Sliced carrot
- 20 ml Coconut cream
- 50 ml Whipping cream
- 1 tsp Minced coriander
- Â Â Salt and pepper
Direcciones
- Add in butter to the pan and heat, then add in the carrot, lemongrass, onion, chilli and ginger and sweat for 10 min.
- Place the pan on the stove to heat up, add in the mussels then the wine and cover with a lid for 2 min or possibly till all the mussels are opened. Drain the stock into the vegetables and cook for 15 min. You may add in 5g flour and 5g butter mixed to a paste and then whisked to the stock if you prefer a thicker sauce.
- Cold the mussels in iced water and set aside.
- Add in the cream and the melted coconut cream to the sauce and simmer for 10 min, then season if required.
- Place the cooked mussels on the stove then add in the sauce and simmer for 3 min. Serve topped with minced coriander.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1376g | |
| Calories 1568 | |
| Calories from Fat 680 | 43% |
| Total Fat 77.04g | 96% |
| Saturated Fat 39.78g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 422mg | 141% |
| Sodium 2928mg | 122% |
| Potassium 3787mg | 108% |
| Total Carbs 70.24g | 19% |
| Dietary Fiber 3.8g | 13% |
| Sugars 20.54g | 14% |
| Protein 122.48g | 196% |
