Coconut Curry Mussels

Tested Till Perfect

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.

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





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