Mussels in Carrot Ginger Broth
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 (main course)
- 2 tablespoons vegetable oil
- 1/2 cup chopped cilantro
- lime wedges
- 1 tablespoon finely chopped peeled ginger
- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon hot red-pepper flakes
- Carbohydrate 39 g(13%)
- Cholesterol 95 mg(32%)
- Fat 15 g(23%)
- Fiber 4 g(18%)
- Protein 44 g(88%)
- Saturated Fat 2 g(10%)
- Sodium 1065 mg(44%)
- Calories 469
Preparation Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.
Preparation Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.
