Southeast Asian Mussel Salad
Updated October 15, 2023
Evan Sung for The New York Times
- Total Time
- 10 minutes
- Cook Time
- 5 to 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 pounds mussels, well scrubbed
¼ cup coconut milk
2 tablespoons freshly squeezed lime juice
2 to 3 tablespoons fish sauce, or to taste
Zest from one lime
1 to 2 fresh Thai chilies, minced
1 cup mung bean sprouts
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup fresh cilantro, chopped
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 85 milligrams cholesterol; 302 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 1 gram fiber; 1459 milligrams sodium; 38 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put mussels in a large pot with a lid. Pour ¼ cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping). Shake pot now and then.
- Step 2
Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest and chilies in a large bowl; add bean sprouts, cucumber and red pepper.
- Step 3
Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened. Remove and let cool slightly, reserving cooking liquid. (If there is a great deal, reduce it while you shuck mussels.)
- Step 4
When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy. Toss well to combine, adjust seasonings and serve, or refrigerate for up to a few hours.
Private Notes
Comments
I used the lower recommended level of fish sauce and found the dish too salty. I'll use 1 1/2 tbs. today. I added 2 kaffir lime leaves and some lemongrass to the broth after removing the cooked mussels. I simmered for about two minutes to infuse the flavors. The recipe says "or refrigerate for up to a few hours". I had left overs the next day, when it was much better than day one, and the day after, when it was still good.
I used the lower recommended level of fish sauce and found the dish too salty. I'll use 1 1/2 tbs. today. I added 2 kaffir lime leaves and some lemongrass to the broth after removing the cooked mussels. I simmered for about two minutes to infuse the flavors. The recipe says "or refrigerate for up to a few hours". I had left overs the next day, when it was much better than day one, and the day after, when it was still good.
A great recipe to use up leftover mussels the next day. Since I had cooked them in the Belgian method, with European herbs and beer, I didn't use the leftover cooking liquid but made extra of the coconut, lime, etc. sauce. I also used cubed celery since I didn't have a cucumber in the fridge. The result was absolutely refreshing: spicy, crunchy, citrusy, fishy...yum!