It's best to use live mussels within a day of purchase. You can store mussels in a bowl in the coolest part of your fridge and cover with damp cloth. Be sure not to store them in an airtight container or plastic bag.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2008
- 3 lbs mussels
- 1 tablespoon vegetable oil
- 1/2 onion diced
- 3 gingerroot
- 1 lemongrass (optional) cut into 1-inch (2.5 cm) lengths
- 3 tablespoons Thai green curry paste
- 1 teaspoon packed brown sugar
- 1 can coconut milk
- 2 lime rind
- 1 teaspoon fish sauce (or 1/4 tsp/1 mL salt)
- 1/3 cup minced fresh coriander
- 1 tablespoon lime juice
MethodRinse mussels and pull off any beards. Discard any that do not close when tapped. Set aside.
In Dutch oven, heat oil over medium heat; cook onion until softened, about 3 minutes.
Add ginger, lemongrass (if using), curry paste and sugar; cook, stirring, until fragrant, about 1 minute.
Add coconut milk, lime rind and fish sauce; bring to boil. Reduce heat to medium and simmer for 3 minutes.
Add mussels; cover and steam, stirring occasionally, until mussels open, about 10 minutes. Discard any that do not open. Stir in coriander and lime juice.
Nutritional facts Per serving: about
- Sodium 726 mg
- Protein 15 g
- Calories 376.0
- Total fat 32 g
- Cholesterol 28 mg
- Saturated fat 19 g
- Total carbohydrate 11 g
- Iron 51.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 15.0