Thai Coconut Mussels
Tender mussels simmered in a spicy Thai-inspired coconut broth with ghee, garlic, chili, and lime.
Ingredients
2 lbs fresh mussels, cleaned and debearded
2 Tbsp ghee
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 small red chili or ½ tsp red pepper flakes (adjust to taste)
¾ cup full-fat coconut milk (unsweetened)
1 Tbsp fish sauce (or coconut aminos for a milder option)
1 tsp lime zest
1 Tbsp lime juice
Optional: fresh cilantro or Thai basil, for garnish
Optional: 1 tsp olive oil (for finishing, off heat only)
Macronutrients
(per serving, serves 3)
Protein: 22g
Fat: 30g
Carbs: 8g
Preparation
In a large pot or deep skillet, melt ghee over medium heat. Add garlic, ginger, and chili. Sauté for 1–2 minutes until fragrant.
Stir in coconut milk, fish sauce, lime zest, and lime juice. Bring to a simmer.
Add mussels to the pot, cover, and steam for 5–6 minutes, or until mussels have opened. Discard any that do not open.
Stir the mussels into the broth. Garnish with chopped herbs and a drizzle of olive oil, if using. Serve hot in bowls with broth spooned over.
5 Ring Rows
5 Box Dips
12KG
First 5 Rounds 5 GHD Sit-up + 10 GHD Sit-up to parallel
Last two rounds all floor butterfly sit-ups