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🍽️ Thai Mussel Pot

220 kcal · 30 min · 4 servings

Ingredients

• 1.25 kg Venus clams
• 3 shallots
• 2 garlic cloves
• 40 g ginger (1 piece)
• 300 g carrots (3 carrots)
• 250 g leek (1 stalk)
• 2 tbsp oil
• 2 tbsp yellow curry paste
• 100 ml white wine
• 3 lime leaves
• 300 ml classic vegetable broth
• 250 ml coconut milk (9 % fat)
• salt
• pepper
• 4 sprigs cilantro (to taste)
• 1 lime (to taste)

Instructions

1. 1. Rinse the mussels thoroughly in cold water.
2. 2. Discard any mussels that are already open and throw them away.
3. 3. Peel the shallots and the garlic cloves.
4. 4. Finely chop the shallots and the garlic.
5. 5. Peel the ginger.
6. 6. Cut the ginger into thin strips.
7. 7. Peel the carrots.
8. 8. Wash the leek.
9. 9. Remove the green tops and the root ends from the leek.
10. 10. Cut the carrots and the leek into thin strips.
11. 11. Heat the oil in a pot.
12. 12. Add the shallots, garlic, ginger, and curry paste to the pot.
13. 13. Sauté the ingredients while stirring for 2 minutes over medium heat.
14. 14. Add the mussels and the white wine to the pot.
15. 15. Cook the mussels covered until they open.
16. 16. Remove the opened mussels from the pot using a slotted spoon.
17. 17. Set the mussels aside.
18. 18. Discard any mussels that did not open.
19. 19. Add the vegetables and the kaffir lime leaves to the pot.
20. 20. Pour the broth and the coconut milk into the pot.
21. 21. Bring the mixture to a boil.
22. 22. Cook the dish for 10 minutes over medium heat.
23. 23. Add the mussels back into the pot.
24. 24. Warm the mussels briefly.
25. 25. Season the dish with salt and pepper.
26. 26. Serve the dish garnished with coriander greens and lime wedges as desired.

Nutrition per serving

• kcal: 220
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 10 g