Thai-Style Curried Mussels
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 376376 cal |
| pro | 15 g15g pro |
| total fat | 32 g32g total fat |
| sat. fat | 19 g19g sat. fat |
| carb | 11 g11g carb |
| fibre | 2 g2g fibre |
| chol | 28 mg28mg chol |
| sodium | 726 mg726mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 5151 iron |
| vit A | 55 vit A |
| vit C | 1515 vit C |
| folate | 2222 folate |
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.
Ingredients
- 3 lb mussels 3 lb mussels
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1/2 onion , diced1/2 onion, diced
- 3 slices gingerroot 3 slices gingerroot
- 1 stalk lemongrass , (optional) cut into 1-inch (2.5 cm) lengths1 stalk lemongrass, (optional) cut into 1-inch (2.5 cm) lengths
- 3 tbsp Thai green curry paste 3 tbsp Thai green curry paste
- 1 tsp packed brown sugar 1 tsp packed brown sugar
- 1 can (398 mL) coconut milk 1 can (398 mL) coconut milk
- 2 strips lime rind 2 strips lime rind
- 1 tsp fish sauce , (or 1/4 tsp/1 mL salt)1 tsp fish sauce, (or 1/4 tsp/1 mL salt)
- 1/3 cup minced fresh coriander 1/3 cup minced fresh coriander
- 1 tbsp lime juice 1 tbsp lime juice
Preparation
Rinse 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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Main Course; One-Pot; Mussels; Coconut; Curry; Thai; 400 calories;
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