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Vatapa with Mussels
Prep Time
5
minutes
mins
Cook Time
42
minutes
mins
Total Time
47
minutes
mins
Servings:
6
Ingredients
2
Tablespoon
olive oil
1
onion
chopped
1
Tablespoon
brown sugar
1
teaspoon
salt
3
garlic cloves
minced
1
serrano chili
chopped
1
can fire roasted tomatoes
1
bottle
beer
2
c.
fish stock
1
can
coconut milk
2
lbs
mussels
1/4
cup
fresh cilantro
1
Tablespoon
lime juice
cashews
chopped
1
lime
cut into wedges
Instructions
Heat oil in large soup pan over medium heat.
Add onion, sugar and salt and cook for 5 minutes.
Add garlic and serrano chili and saute for 1 minute.
Mix in tomatoes, beer and fish stock. Bring to a boil and them simmer at reduced heat for 15 minutes.
Stir in coconut milk and bring to a boil again. Reduce heat and simmer for a another 15 minutes.
Wash and de-beard the mussels.
Add the mussels to the pan, cover and raise the heat to medium high. Cook for 5 minutes, or until the mussels all open.
Add the lime juice, and sprinkle with cashews and cilantro.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
12
g
|
Protein:
12
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Cholesterol:
21
mg
|
Sodium:
872
mg
|
Potassium:
514
mg
|
Sugar:
3
g
|
Vitamin A:
180
IU
|
Vitamin C:
13.3
mg
|
Calcium:
68
mg
|
Iron:
5.4
mg
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