Coconut Curry Mussels
Add an intriguing flavour twist to your barbecuing season with these mussels in a delicious broth – straight from the grill. Asian Home Gourmet Thai red curry paste, available in a pouch, is a little milder than most other supermarket Thai curry pastes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 190 |
| pro | 13 g |
| total fat | 13 g |
| sat. fat | 9 g |
| carb | 7 g |
| fibre | trace |
| chol | 29 mg |
| sodium | 265 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 35% |
| vit A | 7% |
| vit C | 17% |
| folate | 21% |
-
3 lb (1.5 kg) mussels, scrubbed
2 tbsp (25 mL) shredded fresh basil or coriander
Coconut Curry Sauce:
3/4 cup (175 mL) coconut milk
2 tsp (10 mL) grated gingerroot
2 tsp (10 mL) mild Thai red curry paste
1 clove garlic, minced
1 plum tomato, finely diced
Preparation:
Arrange mussels in foil roasting pan.
Coconut Curry Sauce: In small bowl, whisk together coconut milk, ginger, curry paste, garlic and tomato; pour over mussels. Cover with foil.
Place on grill over high heat. Close lid and grill, shaking pan twice, until mussels open, 5 to 10 minutes. Discard any that do not open. Sprinkle with basil.
Coconut Curry Sauce: In small bowl, whisk together coconut milk, ginger, curry paste, garlic and tomato; pour over mussels. Cover with foil.
Place on grill over high heat. Close lid and grill, shaking pan twice, until mussels open, 5 to 10 minutes. Discard any that do not open. Sprinkle with basil.
Additional Information
- Variation
Mussels in Beer: Omit basil and Coconut Curry Sauce. Pour 3/4 cup (175 mL) beer over mussels. Sprinkle with 3 cloves garlic, minced; 1 shallot or small onion, finely chopped; and 1/2 tsp (2 mL) dried thyme. Grill as directed. Sprinkle with 2 green onions, chopped.
Source
Get Grilling: Summer 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »