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🍽️ Mussels steamed with Asian aromas

160 kcal · 30 min · 4 servings

Ingredients

• 750 g mussels
• 1 large shallot
• 1 clove of garlic
• 30 g galangal (or ginger)
• 2 stalks lemongrass
• 200 g carrots (2 carrots)
• 100 g leek (1 thin stalk)
• 1 tbsp rapeseed oil
• 1 star anise
• 400 ml classic vegetable broth
• salt
• pepper
• a little basil
• 1 lime

Instructions

1. 1. Rinse the mussels thoroughly in cold water.
2. 2. Discard any mussels that are already open.
3. 3. Peel the shallot and the garlic clove.
4. 4. Finely chop the shallot and garlic.
5. 5. Peel the galangal.
6. 6. Cut the galangal into thin strips.
7. 7. Halve the lemongrass stalk.
8. 8. Lightly crush the lemongrass with the flat side of a heavy knife.
9. 9. Peel the carrots.
10. 10. Remove the dark ends from the leek.
11. 11. Wash the leek thoroughly.
12. 12. Cut the carrots into thin strips.
13. 13. Cut the white and light green parts of the leek into thin strips.
14. 14. Heat the oil in a large pot.
15. 15. Add the shallot, garlic, galangal, lemongrass, and star anise to the hot oil.
16. 16. Sauté the aromatics briefly.
17. 17. Add the mussels and the broth to the pot.
18. 18. Cover the pot.
19. 19. Cook the mussels for 5 to 10 minutes.
20. 20. Remove the mussels from the pot as soon as they open.
21. 21. Discard any mussels that did not open.
22. 22. Add the prepared vegetables to the pot.
23. 23. Cook the vegetables for 8 minutes.
24. 24. Return the mussels to the pot.
25. 25. Warm the mussels briefly.
26. 26. Season the dish with salt and pepper.
27. 27. Serve the mussels with fresh basil and lime wedges.

Nutrition per serving

• kcal: 160
• Protein: 11 g · Fett/Fat: 7 g · Carbs: 11 g