Thai Coconut Mussels with Garlic Lemongrass Toast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-cooking mussels in a fragrant Thai coconut broth with curry paste, lemongrass, and basil, served with garlic lemongrass toast. A restaurant-quality main in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 pounds black mussels, beards removed and scrubbed clean
- 4 tablespoons Land O Lakes® Salted Butter
- 1/4 cup Thai red curry paste
- 1 14 ounce can full-fat coconut milk
- 1/2 cup white wine
- kosher salt and pepper
- 1/4 cup fresh basil, roughly torn, plus more for serving
- fresh limes and chiles, for serving
- 1 tablespoon finely chopped lemongrass
- 2 cloves garlic, minced or grated
- 1/4 cup fresh basil, chopped
- 1 sourdough baguette sliced
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1824mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1272mg
- Calcium
- 112mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.