Coconut Steamed Mussels with Lemongrass, Hum and Thai Chilies

Coconut Steamed Mussels
  • Servings: 2
  • Provided by:

    Ingredients Print Recipe

  • 4 ounces coconut milk
  • 4 ounces vegetable broth
  • 1 stick lemongrass, halved lengthwise and sliced in 2" long slices
  • 1 large shallot, diced
  • 2 Thai Chiles, cut in half, seeds removed
  • 3 ounces hum
  • 1 lb fresh mussels (scrubbed, all closed)
  • Handful of fresh basil


1. Heat first 5 ingredients to a simmer.

2. Add hum and mussels and stir.

3. Cover and Cook 2-3 minutes until mussels open.

4. Serve immediately in a large bowl sprinkled generously with torn basil.

Nutritional Analysis: Cal: 358, T. Fat: 12gm, S Fat: 7gm, Chol: 64mg, Sod: 718mg, Carb: 24mg, Fib: 2gm, Pro: 30gm

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben