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
- Credits : Get Grilling: Summer 2007
- 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
MethodArrange 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
- Iron 35.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 17.0