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Photo: Randy Mayor; Styling: Cindy Barr

Coconut Curried Mussels with Cauliflower

Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.

Cooking Light DECEMBER 2013

  • Yield: Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • Curry paste:
  • 2 tablespoons thinly sliced peeled fresh lemongrass
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon shrimp paste
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, chopped
  • 1 kaffir lime leaf
  • Mussels:
  • 1 tablespoon canola oil
  • 2 cups small cauliflower florets
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 cup light coconut milk
  • 48 mussels (about 2 pounds), scrubbed and debearded
  • 2 tablespoons fresh lime juice
  • 2 tablespoons thinly sliced Thai basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh dill

Preparation

1. To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

2. To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 6.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.7g
  • Carbohydrate: 17.8g
  • Fiber: 1.8g
  • Cholesterol: 34mg
  • Iron: 6.1mg
  • Sodium: 468mg
  • Calcium: 66mg
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Coconut Curried Mussels with Cauliflower recipe

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