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Name: Lemongrass and Coconut Cream Grilled Mussels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 pounds live Mussels scrubbed and debearded; 1 lemongrass; 2 cloves garlic; 1 red chili seeded; 1 lemon cut into wedges; 1/3 cup coconut milk; 2 tablespoons olive oil

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INGREDIENTS

2 pounds live Mussels ; scrubbed and debearded
1 lemongrass
2 cloves garlic
1 red chili ; seeded
1 lemon ; cut into wedges
1/3 cup coconut milk
2 tablespoons olive oil

INSTRUCTIONS

*Scrub and debeard the mussels, rinse with water thoroughly for a few times. Drained and pat dry with paper towels, set aside.

*Use only the bottom white part of the lemongrass, about 5-inch length. Use a zester/grater to grate the lemongrass.

*Finely mince the garlic and finely chop the seeded red chili.

*Add the lemongrass, garlic, and red chili into the coconut cream. Squeeze the juice from two lemon wedges into the coconut cream mixture, stir to combine well. Save the remaining lemon wedges for grilling.

*Lay the mussels on a sheet of aluminum foil, drizzle the olive oil on the mussels. Make sure that the mussels are nicely coated with the oil. The olive oil adds a nice glossy sheen and aroma to the grilled mussels.

*Fire up the KitchenAid grill on high heat, to 300°F. Arrange half of the mussels and some lemon wedges on the grill. Cover the grill and grill for about 3 – 4 minutes or until the shells are open.

*Using a barbeque brush, add the coconut cream mixture onto the mussels. Turn the lemon wedges to grill the other side.

*Cover the KitchenAid Grill and grill for another 1 – 2 minutes. Remove the mussels from the heat and repeat the steps above for the remaining mussels.

*Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.

NOTES

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Lemongrass and Coconut Cream Grilled Mussels

2 pounds live Mussels scrubbed and debearded
1 lemongrass
2 cloves garlic
1 red chili seeded
1 lemon cut into wedges
1/3 cup coconut milk
2 tablespoons olive oil

*Scrub and debeard the mussels, rinse with water thoroughly for a few times. Drained and pat dry with paper towels, set aside.

*Use only the bottom white part of the lemongrass, about 5-inch length. Use a zester/grater to grate the lemongrass.

*Finely mince the garlic and finely chop the seeded red chili.

*Using a barbeque brush, add the coconut cream mixture onto the mussels. Turn the lemon wedges to grill the other side.

*Cover the KitchenAid Grill and grill for another 1 – 2 minutes. Remove the mussels from the heat and repeat the steps above for the remaining mussels.

*Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 4 Servings

Calories: 315
Calories from Fat: 141 (45%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.2g
Cholesterol 63.5mg		20 %
Sodium 653.9mg		23 %
Potassium 906.2mg		24 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 14.7g
Protein 28.4g		41 %
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.

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Calories per serving: 315

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