Coconut and Basil Steamed Mussels

Coconut and Basil Steamed Mussels
Photo by Randy Mayor


  • 24 mussels (about 1 pound), scrubbed and debearded
  • 2 teaspoons bottled minced garlic
  • ½ to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh lime juice
  • ¼ cup minced shallots
  • 2 teaspoons canola oil
  • + 6 more ingredients
    • 1 teaspoon dark brown sugar
    • 1 cup light coconut milk
    • ¼ cup torn fresh basil
    • Thinly sliced basil (optional)
    • 2/3 cup water
    • 1/3 cup fat-free, less-sodium chicken broth

1. Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil. Add mussels to pan; cover and cook 5 minutes or until shel...

View full recipe at My Recipes


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