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🍽️ Mussels in creamy coconut sauce

715 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 3 garlic cloves
• 1 piece ginger (approx. 2 cm)
• 2 tbsp peanut oil
• cayenne pepper
• 1 tsp paprika powder
• 1 tsp turmeric
• 0.5 tsp cumin
• 50 ml dry white wine
• 250 ml fish stock
• 450 ml coconut milk
• 2 kg venus clams
• 1 handful fresh cilantro
• salt
• 2 tsp lemon juice

Instructions

1. 1. Peel the shallots, garlic, and ginger.
2. 2. Dice all three ingredients into very small cubes.
3. 3. Heat the oil in a large pot.
4. 4. Add the diced shallots, garlic, and ginger to the hot oil.
5. 5. Sauté the ingredients until translucent and soft.
6. 6. Add the spices.
7. 7. Stir briefly to allow the spices to release their aroma.
8. 8. Deglaze the mixture with white wine.
9. 9. Add the fish stock.
10. 10. Add 100 milliliters of water.
11. 11. Add the coconut milk.
12. 12. Let the sauce simmer for about 10 minutes.
13. 13. Wash the mussels thoroughly under running water.
14. 14. Remove the beards from the mussels.
15. 15. Drain the mussels.
16. 16. Discard any mussels that are already open.
17. 17. Add the remaining mussels to the hot sauce.
18. 18. Cook the mussels over medium heat.
19. 19. Cook the mussels for 5 to 8 minutes.
20. 20. Remove any mussels that have not opened.
21. 21. Wash the coriander leaves.
22. 22. Shake the coriander leaves dry.
23. 23. Finely chop the coriander.
24. 24. Stir the coriander into the sauce shortly before serving.
25. 25. Season the sauce with salt, pepper, and lemon juice if needed.

Nutrition per serving

• kcal: 715
• Protein: 62 g · Fett/Fat: 34 g · Carbs: 36 g