Mussels with Red Curry

Oxmoor House
2 servings


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4 ounces uncooked gemelli (short tube-shaped pasta)
1 teaspoon olive oil
2 tablespoons finely chopped shallots
1/2 cup light coconut milk
1/2 cup low-sodium chicken broth
1 tablespoon red curry paste
48 mussels (about 2 pounds), scrubbed and debearded
Chopped parsley (optional)


Cook pasta according to package directions, omitting salt and fat; drain.

Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.

Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.

Created date

April 2008

Nutritional Information

Calories 439
Caloriesfromfat 28 %
Fat 13.6 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.3 g
Carbohydrate 53.2 g
Fiber 1.4 g
Cholesterol 38 mg
Iron 0.0 mg
Sodium 654 mg
Calcium 0.0 mg