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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the mussels in cold water. Scrape off any barnacles with a knife, then pull out and discard the fibrous beard visible between the hinge on any of the shells. Discard any mussels that are not tightly closed, or which fail to close when tapped sharply. | 2. Heat a large wok or pan over high heat and then add the oil. Stir in the garlic, ginger, chillies, and spring onions and stir fry for 30 seconds. | 3. Grate the rind of the limes into the ginger mixture, then squeeze both fruit and add the juice to the wok with the coconut milk, soy sauce, and sugar. Stir to mix. | 4. Bring the mixture to a boil, then add the mussels. Return the pan to a boil, cover and cook briskly for 5-6 minutes, or until all the mussels have opened. Discard any unopened mussels. | 5. Remove the wok from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	3			1170.2907	50.2136	161.9356	30.482
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic clove	6		chopped	-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
serrano pepper	2		seeded sliced	1.4	0.2931	0.0761	0.0192
spring onion	6		chopped	-	-	-	-
coconut milk	1 2/3	2/3		920.0	22.16	9.16	95.36
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
lime	2			-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cilantro			chopped	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.