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Cambodian Steamed Mussels





Yields
Makes 4 servings

 4 pounds mussels (beards pulled off), scrubbed
 1/2 teaspoon salad oil
 1 to 2 tablespoons minced fresh jalapeño chilies
 3 cups fat-skimmed chicken broth
 1 can (14 oz.) reduced-fat coconut milk
 1 teaspoon ground dried turmeric
 1 tablespoon rice vinegar
 1 cup pineapple chunks (about 1/2 in.; fresh or canned)
 2 tablespoons chopped fresh cilantro
  Salt
 1 loaf (1 lb.) French bread, sliced
Step 1
1

Discard any gaping mussels that do not close when the shells are tapped.

Step 2
2

In a 6- to 8-quart pan over high heat, stir oil and chilies until chilies are limp, 1 to 2 minutes.

Step 3
3

Add chicken broth, canned coconut milk, ground turmeric, and rice vinegar. Bring mixture to a boil.

Step 4
4

Add mussels, cover, and cook until shells open, 6 to 10 minutes.

Step 5
5

Ladle the mussels and broth into wide bowls.

Step 6
6

Spoon pineapple chunks equally over mussels and sprinkle portions with cilantro. Season to taste with salt.

Step 7
7

Serve mussels with bread to dip into the broth as you eat.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 540Calories from Fat 20
% Daily Value *
Total Fat 12g19%

Saturated Fat 4.9g25%
Cholesterol 37mg13%
Sodium 1151mg48%
Total Carbohydrate 73g25%

Dietary Fiber 3.6g15%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.