Tested till perfect Coconut Curry Mussels

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.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

  • 3 lb 3lbmusselmussels, scrubbed
  • 2 tbsp 2tbspshredded fresh basil or fresh coriander

Coconut Curry Sauce:

  • 3/4 cup 3/4cupcoconut milk
  • 2 tsp 2tspgrated gingerroot
  • 2 tsp 2tspmild Thai red curry paste
  • 1 1clove garliccloves of garlic, minced
  • 1 1plum tomatoplum tomatoes, finely diced
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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.

Nutritional Information Per serving: about

cal 190 pro 13g total fat 13g sat. fat 9g
carb 7g fibre 0 chol 29mg sodium 265mg

% RDI:

calcium 3 iron 35 vit A 7 vit C 17
folate 21
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