Spicy Mussel Soup Recipe
A simple, warming, Thai-inspired mussel soup. You won't be able to resist this broth!
Servings 4 people
Calories 530kcal
Cost 12
Ingredients
- 2 lbs. mussels cleaned and debearded
- 2 shallots finely minced
- 2 garlic cloves minced
- 3 cups fish or vegetable stock
- 2 cups coconut milk
- 3 tbsp. chili paste
- 1 tbsp. fresh lemon juice
- 1 tsp. dried chili flakes
- 2 to 3 fresh Thai basil leaves
- ½ dry white wine optional
- Cooking fat
- Fresh cilantro minced (to garnish)
- Sea salt and freshly ground black pepper
Instructions
- Melt the cooking fat in a large skillet over medium heat.Cooking fat
- Cook the shallots and garlic until browned and soft.2 shallots, 2 garlic cloves
- Pour in the white wine. Bring to a boil and let simmer until reduced by half.½ dry white wine
- Add the fish stock, coconut milk, chili paste, dried chili, basil leaves, and lemon juice, and season with salt and pepper to taste. Lower the heat and let simmer for about 10 minutes.3 cups fish or vegetable stock, 2 cups coconut milk, 3 tbsp. chili paste, 1 tbsp. fresh lemon juice, 1 tsp. dried chili flakes, 2 to 3 fresh Thai basil leaves, Sea salt and freshly ground black pepper
- Add the mussels. Cover and cook for 3 to 5 minutes or until the mussels have completely opened.2 lbs. mussels
- Serve the mussels with the sauce, and garnish with fresh cilantro.Fresh cilantro
Nutrition
Calories: 530kcal | Carbohydrates: 23g | Protein: 30g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 1397mg | Potassium: 1158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 13mg