Steamed muSSelS with
chilli, ginger and garlic
Steaming seafood like this
has multiple benefits,
most notably a short
cooking time and also a
higher retention of the
vitamins, minerals, and
other nutrients that are
otherwise lost when
boiling or frying food.Serves 4
Preparation and cooking
time: 20 mins
Per serving:
412kcal, 15.4g fat - 7.2g
saturates - 19.5g carbs,
2.9g sugars, 45.5g protein,
0.8g fibre, 0.8g salt■■Coconut oil 1tbsp
■■Small onion 1, chopped
■■Large red chillies 2,
seeded and roughly
sliced
■■Fresh ginger 2tbsp,
peeled and finely
chopped
■■Garlic 2 cloves, finely
chopped
■■Mussels 750g, cleaned,
with beards removed
■■Light coconut milk 200ml
■■Limes, 2, one juiced, one
cut into thin wedges■■Chives small handful,
snipped
■■Salt and freshly ground
black pepper1 Melt the coconut oil in a
large saucepan or casserole
dish set over a medium heat
until hot.
2 Add the onion, chillies,
ginger, garlic, and a
generous pinch of salt,
sweating until softened,
about 5-6 mins.
3 Increase the heat to high
and add the mussels and
coconut milk. Bring to the
boil, cover with a lid, and
steam over a slightly
reduced heat until the
mussels have opened,
about 4-5 mins; gently
shake the pan from time
to time.
4 When everything is ready,
stir in the lime juice, lime
wedges, and some salt and
pepper to taste; discard any
of the mussels that haven’t
opened during cooking.
5 Divide the mussels
between bowls and garnish
with a sprinkle of snipped
chives before serving.most shellfish, including mussels,
are high-protein, low-fat foods.
mussels, however, offer extra
health benefits due to their high
selenium content. the mineral
helps your body regulate healthy
thyroid and muscle function. Just
150g of mussels contains more
than 100 per cent of your rda.
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