2 Serves
25 Mins
Scrub the mussels thoroughly under cold running water using a brush to remove any debris, then pull off and discard the fibrous beards.
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Vitamin K
253 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
54 µg / 2.4 µgFolate
346 µg / 400 µgCalcium
388 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
322 mg / 420 mgPhosphorus
1008 mg / 1,250 mgPotassium
2238 mg / 4,700 mgSodium
1663 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
16 mg / 2.3 mgSelenium
206 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the cooking oil in a wok over medium-high heat. Add the minced garlic, sliced lemongrass, and chili pepper, sautéing until fragrant and lightly golden.
Add the prepared mussels to the wok and toss them briefly to coat in the aromatic oil.
Pour in the rice wine and water, then scatter the fresh Thai basil leaves over the top. Cover the wok with a lid and steam for 4 to 5 minutes, or until all the shells have opened.
Remove the lid and discard any mussels that failed to open. Serve immediately while hot.
14
g8
g12
g
Moroccan