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Ingredientes
- 2 Tbsp. chili garlic sauce
- 5 med garlic cloves peeled
- 1 piece fresh ginger - (1" long) peeled, and
- Â Â coarsely minced
- 2 tsp dry warm red-pepper flakes or possibly to taste
- 1 tsp grnd cumin
- 1/2 tsp grnd turmeric
- 2 Tbsp. canola oil
- 2 med red onions thinly sliced
- 1 can coconut lowfat milk - (14 ounce) well shaken
- 2 Tbsp. light-brown sugar - (packed)
- 1/2 tsp coarse salt
- 2 lb mussels scrubbed, debearded
- 3 Tbsp. freshly-squeezed lime juice
Direcciones
- Make the sambal paste: In the bowl of a food processor fitted with a metal blade, combine chili sauce, garlic, ginger, warm pepper flakes, cumin, and turmeric. Process till almost smooth.
- In a large pot, heat oil over medium heat. Add in sambal paste, and cook, stirring occasionally, till fragrant, about 2 min. Add in onions, and cook till softened, 3 to 5 min more. Stir in coconut lowfat milk, sugar, and salt.
- Add in mussels, cover, and cook till mussels open and are cooked through, about 5 min. Remove from heat, transfer to serving dish, sprinkle with lime juice, and serve immediately.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 830g | |
| Recipe makes 2 servings | |
| Calories 1519 | |
| Calories from Fat 786 | 52% |
| Total Fat 92.38g | 115% |
| Saturated Fat 63.09g | 252% |
| Trans Fat 0.06g | |
| Cholesterol 127mg | 42% |
| Sodium 2307mg | 96% |
| Potassium 2375mg | 68% |
| Total Carbs 116.98g | 31% |
| Dietary Fiber 11.2g | 37% |
| Sugars 6.54g | 4% |
| Protein 62.87g | 101% |
