Steamed Mussels with Coconut Sweet Chili Lentils –

Steamed Mussels with Coconut Sweet Chili Lentils

  By lentilsorg    

February 15, 2016

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  • Prep: 5 Minutes
  • Cook: 15 Minutes
  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 4-6


  1. Combine shallots, coconut milk, sweet chili sauce, and lentils in a large pot. Heat and simmer for 4 minutes with the lid on, stirring two to three times.
  2. Add mussels to the pot and stir well. Cover with a fitted lid and cook on medium-high heat for approximately 7-10 minutes, or until mussels are fully cooked (mussels will be fully open and plump). Shake the pot as the mussels are cooking every few minutes to move the mussels around and to prevent the lentils from sticking to the bottom.
  3. Once mussels are cooked, stir in fresh cilantro and lime juice. Ladle the mussels, with lots of broth, into bowls. Serve with fresh toasted baguette and lime wedges.

You can find live mussels in the seafood section of the grocery store, or sometimes live in wrapped packaging. If you find any mussels that are open, gently tap them and if they do not slowly close again, discard them.


2 Tbsp (30 mL) minced shallots

1 can (14 oz/398 mL) coconut milk

3 Tbsp (45 mL) sweet chili sauce

½ cup (125 mL) split red lentils

2 lbs (1 kg) live blue mussels, rinsed & beards removed

2 Tbsp (30 mL) chopped fresh cilantro

1 lime, half juiced, half cut into wedges


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium680 mg
Potassium793 mg
Protein24 g
Cholesterol40 mg
Sugar3 g
Total Fat18 g
Saturated Fat13 g
Total Carbohydrates21 g
Dietary Fiber3 g