Featured on "Food in :60" Segment with Carrie Taylor, RDN, LDN, RYT and Andrea Luttrell, RDN, LDN. Watch the recipe video here.
Recipe courtesy of Chef Barton Seaver, featured on www.seafoodnutrition.org.
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Check that mussels are tightly closed. Discard any that do not close when gently tapped on the counter.
4. Pull off any brown thread-like seaweed (called the beard) that may be peaking out of shells. Rinse whole mussels under cold water to remove grit. Pat dry. Wash hands after handling raw mussels.
5. In a large pot with a lid, heat oil over medium high heat. Add onions and saute for 2 to 3 minutes until softened.
6. Add mussels, coconut milk, lemongrass, ginger, crushed red pepper (if using) and green beans. Cover and cook until all mussels have opened, about 5 to 7 minutes. Discard any mussels that do not.
7. Squeeze lime juice over mussels. Scatter herbs on top. Serve immediately with crusty bread.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!