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🍽️ Mussels in Spicy Vegetable Broth

565 kcal · 30 min · 4 servings

Ingredients

• 2 kg mussels
• 1 onion
• 1 clove of garlic
• 2 carrots
• 150 g celeriac
• 1 red chili pepper
• 2 tbsp coconut oil
• 100 ml light beer
• 1 stalk lemongrass
• 200 ml coconut milk
• salt
• pepper (from the mill)
• 1 tbsp lime juice
• coriander leaves (for garnish)

Instructions

1. 1. Rinse the mussels under cold water and remove any dirt particles.
2. 2. Peel the onion, the garlic clove, the carrots, and the celery.
3. 3. Dice the peeled vegetables into small cubes.
4. 4. Heat some oil in a large pot.
5. 5. Add the cut vegetables to the hot oil.
6. 6. Sweat the vegetables while stirring constantly for 2 to 3 minutes until they become paler.
7. 7. Deglaze the vegetables with the beer.
8. 8. Bring the mixture to a boil.
9. 9. Remove the tough outer leaves from the lemongrass.
10. 10. Cut the lemongrass lengthwise into four strips.
11. 11. Add the lemongrass strips to the pot.
12. 12. Stir the coconut milk into the broth.
13. 13. Let the soup simmer gently for about 2 minutes.
14. 14. Season the broth with salt and pepper to taste.
15. 15. Add the cleaned mussels to the hot broth.
16. 16. Cover the pot and steam the mussels for about 5 minutes.
17. 17. Remove any mussels that have not opened after cooking.
18. 18. Finely chop fresh coriander leaves.
19. 19. Divide the finished mussels among deep plates.
20. 20. Garnish the dish with the fresh coriander and serve.

Nutrition per serving

• kcal: 565
• Protein: 55 g · Fett/Fat: 28 g · Carbs: 20 g