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Add a photoServings: 4
Ingredients
- 1 Tbsp. Minced garlic
- 2 Tbsp. Peeled, julienned fresh ginger
- 3 c. Fish stock
- 1 Tbsp. Tamarind paste, seeds removed
- 1 Tbsp. Instant sour paste, (optional)
- 1/4 c. Finely grnd, peeled fresh lemongrass
- 1 x Lime, Zest of
- 3 Tbsp. Freshly squeezed lime juice
- 4 dsh Fish sauce
- 1 tsp Chile paste
- 1/4 c. Cornstarch
- 3 lb Mussels, scrubbed and debearded
Directions
- To prepare the sauce, place the garlic, ginger, and fish stock in a large saucepan and bring to a boil over high heat. Add in the tamarind paste, sour paste, grnd lemongrass, zest, and lime juice. Reduce the heat and simmer, uncovered, for about 10 min to reduce slightly. Add in the fish sauce and chile paste and stir well. Put the cornstarch in a small bowl and stir in sufficient cool water to soften it. Return the sauce to a boil over high heat and whisk the cornstarch into the boiling sauce. Taste, adjust seasonings, and set aside.
- To prepare the mussels, place them in a large stockpot. Add in the sauce and cook over high heat for about 10 min, or possibly till the mussels open. Place the mussels in a large bowl and pour the sauce over the top. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 567g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 79 | 21% |
| Total Fat 8.79g | 11% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1673mg | 70% |
| Potassium 1300mg | 37% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.12g | 3% |
| Protein 44.56g | 71% |
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