|Bok Choy and Mussels in Coconut-Lime Broth |
Serves 4 / A light coconut broth bathes plump mussels, creamy potatoes, and crisp-tender bok choy in this aromatic, Asian-inspired meal. Prep tip: A mussel's beard, or byssus thread, is the fiber that protrudes from the shell. Your market's fishmonger can remove them for you. Ingredient tip: Look for frozen fish stock at your natural market; it's sold in tubs, usually near the fish counter. Defrost before using.
3/4 pound fingerling potatoes, scrubbed and cut into 1/4-inch rounds
1 tablespoon toasted sesame oil
1/2 cup minced shallots
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 cup fish stock (fumet)
1 cup light coconut milk
1/2 cup water
Juice of 2 limes
2 teaspoons low-sodium soy sauce
1/2 pound baby bok choy (about 3), bases trimmed, quartered
2-3 pounds mussels, scrubbed
and bearded (discard open or cracked mussels)
2 tablespoons chopped fresh cilantro, for garnish
1. Place potatoes in a deep 12-inch skillet and cover with cold water. Bring to a boil, reduce heat, and simmer 8—10 minutes or until tender. Drain. Wipe skillet dry.
2. Add sesame oil to skillet over medium heat. Add shallots, ginger, and garlic. Cook, stirring, until shallots are translucent, about 5 minutes. (Add 1 teaspoon water, if necessary, to prevent sticking.) Add fish stock, coconut milk, water, lime juice, and soy sauce. Bring to a boil, reduce heat, and simmer until slightly reduced, about 5 minutes. Add bok choy. Cook, covered, 4 minutes.
3. Add mussels and cook, covered, until mussels open and bok choy is tender, about 5 minutes longer. (Discard mussels that don't open.) Divide mussels, bok choy, and potatoes among serving bowls. Ladle on coconut broth and garnish with cilantro.
PER SERVING: 382 cal, 30% fat cal, 13g fat, 4g sat fat, 64mg chol, 32g protein, 34g carb, 3g fiber, 875mg sodium