Thai-Style Mussels with Coconut Milk and Lemongrass

Name: Thai-Style Mussels with Coconut Milk and Lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 500 g Cleaned mussels; 150 g Fresh spinach; 1 piece Red bell pepper; 200 ml Coconut milk; 1 stalk Lemongrass; 1 tsp Red curry paste

Temps

25 min

Difficulté

facile

Ingrédients

Budget

~5-8 €

Eating anti-inflammatory?

This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.

Discover Calerys

Free · No sign-up · Reply in seconds

Valeurs nutritionnelles

Score santé

Bon · /100

290 kcal

par portion

24 gProtéines

15 gLipides

14 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

Free · No sign-up · Reply in seconds

2pers.

Vous avez besoin de

What about you — what’s your goal?

Etapes

1
Preheat the oven to 200°C. Finely mince the bell pepper and lemongrass.
4 min
2
In a baking dish, pour the coconut milk, red curry paste, and lemongrass. Mix and add the bell peppers.
3 min
3
Add the mussels, cover with foil, and bake for 12 minutes until the mussels open.
12 min
4
Add the fresh spinach and stir into the hot broth to wilt. Serve immediately.
3 min