Thai Mussels Pot
Thai Mussels Pot - A tropical Southeast Asian treat for seafood lovers
Healthy, because
Even smarter
Nutritional values
Leek, shallots and garlic contain sulfides, which act as a "natural antibiotic" that fights infections. Additionally, the trace element zinc, which is also found in this dish, helps to strengthen the immune system.
If you don't want to cook with alcohol, you can replace it with a mixture of vegetable broth and white grape juice or alcohol-free wine, and season with some lime juice.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 3 lbs clam
- 3 shallots
- 2 garlic cloves
- 1 pc ginger
- 3 carrots
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 2 Tbsps yellow Curry paste
- 4 fluid ozs dry white wine
- 3 Lime leaves
- 10 fluid ozs Vegetable broth
- 8 fluid ozs Coconut milk (9% fat)
- salt
- peppers
- 4 stalks cilantro (to taste)
- 1 Lime (to taste)
Kitchen utensils
Preparation steps
Thoroughly rinse mussels in cold water to remove all sand, then sort and discard those that remain open. Grip the beard and tug to remove.
Peel and finely chop shallots and garlic. Peel and slice ginger root into fine strips.
Peel carrot. Rinse leeks and drain. Cut both into fine strips.
Heat oil in a pot. Cook shallots, garlic, ginger and curry paste over medium heat for 2 minutes, stirring frequently.
Add mussels and white wine, cover and cook until the mussels open. Remove mussels from pot with a slotted spoon and set aside. Discard any unopened mussels.
Place vegetables and lime leaves in pot. Pour in broth and coconut milk, bring to a boil and cook over medium heat for 10 minutes.
Put mussels back into the pot and heat briefly. Season with salt and pepper. Serve garnished with cilantro leaves and lime wedges.
