Try this Thai Inspired Mussels recipe, or contribute your own.
Suggest a better descriptionPlace the cleaned mussels in a saucepan, pour over the dry white wine, add the shallot and coriander stalks. Place on a high heat, cover with a tight fitting lid and cook for 2-3 minutes until the mussels open. Meanwhile for the pesto, blend all of the ingredients together in a food processor or liquidiser, adding enough oil to form a paste. Drain the cooked mussels in a colander, strain the resulting juices through a fine strainer, return to a clean pan. Add the oriental pesto to the pan and taste for seasoning. Be careful with salt as the stock will contain a natural amount of salt anyway. Dress the mussels in a serving bowl, pour over the stock and garnish with the coriander leaves, serve immediately.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 2 servings | ||
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Calories: 172 | ||
Calories from Fat: 138 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 20 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.8mg | 4 % | |
Potassium 134.6mg | 4 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.3g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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