Lemongrass & Coconut Cream Grilled Mussels
Ingredients
The mussels
-
2
lbs
live mussels, scrubbed and debearded
The flavoring
-
1
piece
lemongrass
-
2
cloves
garlic
-
1
piece
red chili, seeded
-
1/3
cup
coconut cream or coconut milk
-
2
tablespoons
olive oil
-
1
piece
lemon, cut into wedges
Instructions
- Scrub and debeard the mussels, rinse thoroughly, drain, and pat dry.
- Use only the bottom white part of the lemongrass, about 5 inches long, and grate it.
- Finely mince the garlic and chop the seeded red chili.
- Combine the lemongrass, garlic, red chili, and coconut cream, and squeeze in the juice from two lemon wedges.
- Lay the mussels on aluminum foil, drizzle with olive oil, and coat them well.
- Preheat the grill to high heat (300°F or 176°C).
- Arrange half of the mussels and some lemon wedges on the grill, cover, and cook for 3-4 minutes until the shells open.
- Add the coconut cream mixture to the mussels using a barbecue brush and grill the lemon wedges.
- Cover and cook for another 1-2 minutes, then remove the mussels and repeat with the remaining mussels.
- Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
287
Total fat
13g
Total carbohydrates
13g
Total protein
28g
Sodium
665mg
Cholesterol
64mg
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