Southeast Asian Mussel Salad"

Recipe by: Mark Bittman | Uploaded by: sportsguy1
  Prep Time: 10
  Cook Time: 10
  Number of Servings: 4
  Recipe Yield: 4 to 6 servings

Recipe by:
Mark Bittman on
Nytimes.com

Originally found here

Uploaded by:
sportsguy1

Ingredients

  • 4 pounds mussels, well scrubbed
  • 1/4 cup coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 2 to 3 tablespoons fish sauce, or to taste
  • Zest from one lime
  • 1 to 2 fresh Thai chilies, minced
  • 1 cup mung bean sprouts
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh cilantro, chopped
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Discussion

  sportsguy1
This looks like a great recipe.
Login to Comment   |   September 9

Recipe by:
Mark Bittman on nytimes.com
Originally found here

Uploaded by:
sportsguy1

Ingredients

  • 4 pounds mussels, well scrubbed
  • 1/4 cup coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 2 to 3 tablespoons fish sauce, or to taste
  • Zest from one lime
  • 1 to 2 fresh Thai chilies, minced
  • 1 cup mung bean sprouts
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh cilantro, chopped

Recipe Reviews

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