- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4
- 2 lb 2lbmusselmussels
- 1 tbsp 1tbspThai red curry paste
- 1/2 cup 1/2cupcoconut milk
- 12 oz 12ozbaby bok choy, halved lengthwise
- 1/4 cup 1/4cupchopped fresh cilantro
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 Information Per serving: about
|cal 153||pro 10g||total fat 11g||sat. fat 6g|
|carb 6g||dietary fibre 1g||sugar 1g||chol 19mg|
|sodium 231mg||potassium 638mg|
|calcium 10||iron 34||vit A 43||vit C 48|