Vietnamese Steamed Mussels with Lemongrass
Mussels provide plenty of protein and minerals while staying fairly light, and lemongrass with lime keeps the flavor fresh and clean. Quick steaming helps avoid overcooking the seafood. It is a practical keto hot dish built around mussels and Vietnamese aromatics.
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Kitchen: Vietnamese
435
Servings: 6 (1 serving ≈ 247 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse the mussels (1200 g) and discard any that are already open and smell unpleasant. Add the water (200 g), lemongrass (30 g), garlic (6 g), and chili (1 g) to a pot.
Add the mussels, cover the pot, and steam them for 5-7 minutes until the shells open. You can shake the pot once gently while they cook.
Serve the mussels right away with the lime juice (45 g) squeezed over them. Fresh herbs and light vegetable sides work well here.
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