Thai Curry Mussels With Bok Choy

Thai Curry Mussels With Bok Choy 580 Author: Canadian Living Credits: Thai Curry Mussels With Bok Choy 580

Steamed mussels make a great – and quick – treat during a busy week. This recipe also makes an impressive appetizer for six. Serve with steamed rice or crusty bread.

  • Portion size 4 servings

Ingredients

  • 2 lbs mussel
  • 1 tablespoon Thai red curry paste
  • 1/2 cup coconut milk
  • 12 oz baby bok choy halved lengthwise
  • 1/4 cup chopped fresh cilantro

Method

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

In large saucepan, heat 1 tsp vegetable oil over medium-high heat; cook curry paste, stirring, until fragrant, about 1 minute. Stir in coconut milk.

Add mussels and bok choy; reduce heat, cover and simmer until mussels open, 5 to 8 minutes. Discard any mussels that do not open. Top with cilantro.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 231 mg
  • Sugars 1 g
  • Protein 10 g
  • Calories 153.0
  • Total fat 11 g
  • Potassium 638 mg
  • Cholesterol 19 mg
  • Saturated fat 6 g
  • Total carbohydrate 6 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 43.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Curry Mussels With Bok Choy