Baked Curried Mussels

[migration] empty title 366 Author: Canadian Living Credits: [migration] empty title 366

  • Portion size 40 servings

Ingredients

  • 2 lbs mussel
  • 1 gingerroot thinly sliced
  • 1 tablespoon vegetable oil
  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 1/4 sweet red pepper finely diced
  • 2 tablespoons chopped fresh coriander
  • 2 teaspoons curry paste
  • 1 teaspoon lime juice
  • 2 tablespoons unsweetened desiccated coconut

Method

Preheat oven to 450°F (230°C).

Scrub mussels and remove beards if necessary. Discard any that do not close when tapped.

In saucepan, add ginger to 1/4 cup (50 mL) water. Add mussels; cover and cook over high heat until mussels open, about 4 minutes. (Discard any that do not open.) Uncover and let cool in liquid. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets. Strain mussel cooking liquid and reserve.

In saucepan, heat oil over medium-high heat; cook onion until golden, about 6 minutes. Add garlic and red pepper; cook for 1 minute. Stir in coriander and curry paste; cook for 1 minute. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in lime juice; set aside. (Make-ahead: Cover and refrigerate mussels and sauce separately for up to 8 hours.)

Meanwhile, in skillet over medium heat, toast coconut until lightly browned and fragrant, about 2 minutes. Let cool.(Make-ahead: Store in airtight container at room temperature for up to 2 days.)

Spoon generous 1/2 teaspoon (2 mL) curry sauce over each mussel; bake in oven until hot, about 5 minutes. Sprinkle with coconut.

Nutritional facts Per serving: about

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Curried Mussels