Mussels Steamed in Beer and Coconut Milk with Lemongrass
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
565
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,929 mg | (48 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 23.1 mg | (154 %) | ||
| Iodine | 756 μg | (378 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 586 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 1 garlic clove
- 2 carrots
- 150 grams Celery root
- 1 Red chili pepper
- 2 Tbsps Coconut oil
- 100 milliliters light-colored beer
- 1 sprig Lemongrass
- 200 milliliters Coconut milk
- salt
- freshly ground peppers
- 1 Tbsp Lime juice
- cilantro (for garnish)
Preparation steps
1.
Rinse and scrub mussels thoroughly. Peel and finely chop onion, garlic, carrots and celery root. In a large pot, sauté vegetables in hot oil, stirring, until translucent, 2-3 minutes. Deglaze with beer and bring to a boil. Trim both ends of lemongrass and peel tough outer layer. Cut into quarters lengthwise. Add lemongrass and coconut milk to the pot and simmer about 2 minutes. Season with salt and pepper. Add mussels to the broth, cover and steam until all the shells have opened, about 5 minutes. Discard any mussels that are still closed. Season with lime juice, salt, and pepper.
2.
Divide mussels and broth among deep dishes and serve sprinkled with cilantro leaves.
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