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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt. | 2. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes. | 3. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve. | 4. Note: Beer: Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		chopped	-	-	-	-
thai chile	2		sliced	-	-	-	-
ginger	1 1/2	1/2	peeled chopped	2.4	0.5331	0.0546	0.0225
cilantro leaf	1	cup		3.68	0.5872	0.3408	0.0832
lime zest	1		grated	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
coconut milk	2	cans	unsweetened	1655.1724	39.8681	16.4798	171.5622
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
salt				-	-	-	-
lager beer	1	can		-	-	-	-
mussel	5		scrubbed	1950.4844	83.6894	269.8926	50.8033

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