Debeard the mussels and scrub them well. Set aside. In a very large stockpot over high temperature, heat the shallots, garlic, ginger, wine, coconut milk, lime juice, and basil just to a boil. Add the mussels. Cover and cook for 7 to 10 minutes, or until all the mussels have opened. Discard any that have not opened after 10 minutes. Remove the mussels from the pan with a slotted spoon and distribute them among 4 bowls. Season the broth with salt and pepper to taste, adding chile oil if you prefer a spicier taste. Pour the broth over the mussels and serve hot. Serves four. Per serving: 337 Calories (kcal); 29g Total Fat; (70% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1914g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 579 (33%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 501.8mg||154 %|
|Sodium 5141.5mg||177 %|
|Potassium 6024.1mg||159 %|
|Total Carbohydrate 72.5g||21 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 72.2g|
|Protein 216.1g||309 %|
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Calories per serving: 1778
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