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
- Credits : Canadian Living Magazine:September 2012
- 2 lbs mussels
- 1 tablespoon Thai red curry paste
- 1/2 cup coconut milk
- 12 oz baby bok choy halved lengthwise
- 1/4 cup chopped fresh cilantro
MethodScrub 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
- Iron 34.0
- Folate 29.0
- Calcium 10.0
- Vitamin A 43.0
- Vitamin C 48.0