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5
from 1 vote
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.
2 Tablespoon olive oil
Add onion, sugar and salt and cook for 5 minutes.
1 onion,
1 Tablespoon brown sugar,
1 teaspoon salt
Add garlic and serrano chili and saute for 1 minute.
3 garlic cloves,
1 serrano chili
Mix in tomatoes, beer and fish stock. Bring to a boil and them simmer at reduced heat for 15 minutes.
1 can fire roasted tomatoes,
1 bottle beer,
2 c. fish stock
Stir in coconut milk and bring to a boil again. Reduce heat and simmer for a another 15 minutes.
1 can coconut milk
Wash and de-beard the mussels.
2 lbs 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.
1 Tablespoon lime juice,
cashews,
1/4 cup fresh cilantro
Nutrition
Calories:
307
kcal
|
Carbohydrates:
16
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
977
mg
|
Potassium:
526
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
462
IU
|
Vitamin C:
14
mg
|
Calcium:
91
mg
|
Iron:
6
mg
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