Coconut Curry Mussels

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 3 lbs mussels scrubbed
  • 2 tablespoons shredded fresh basil
  • 2 tablespoons shredded fresh coriander
Coconut Curry Sauce:
  • 3/4 cups coconut milk
  • 2 teaspoons grated gingerroot
  • 2 teaspoons mild Thai red curry paste
  • 1 clove garlic minced
  • 1 plum tomato finely diced

Method

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.

Nutritional facts Per serving: about

  • Sodium 265 mg
  • Protein 13 g
  • Calories 190.0
  • Total fat 13 g
  • Cholesterol 29 mg
  • Saturated fat 9 g
  • Total carbohydrate 7 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Curry Mussels