toodle.

Mussels with Lychee and Coconut

Succulent mussels cooked in a fragrant broth of coconut milk, lychees, and aromatics for a fresh, tropical seafood dish.

SeafoodDairy FreeGluten FreeMusselsTropicalCoconut Milk
Estimated Nutrition
Calories
348.1
kcal / serving
1392.4 kcal total
Carbs
11.6g
per serving
46.4 g total
Fat
26.3g
per serving
105.2 g total
Protein
16.2g
per serving
64.8 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
150
g
Lychee
fresh or canned; peeled if fresh
1
piece
Lime
cut into wedges
Liquids
100
ml
White Wine
440
ml
Coconut Milk
NutsSeeds
1
stalk
Lemongrass
lightly crushed
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
tbsp
Coriander
chopped; fresh
OilsFats
15
ml
Olive Oil
Seafood
450
g
Mussels
washed and de-bearded
Vegetables
2
piece
Shallot
finely sliced
1
piece
Bird's-Eye Chilli
finely chopped

Method

1
2
3
4
5
6
7