- Calories 241
- Fat 9.9g
- Satfat 4g
- Monofat 3.2g
- Polyfat 1.3g
- Protein 20g
- Carbohydrate 19.1g
- Fiber 1.7g
- Cholesterol 42mg
- Iron 6.8mg
- Sodium 594mg
- Calcium 80mg
Curried Coconut Mussels
Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavors. Most mussels are now farm-raised, so they're easier to clean. You should still take time to rinse them under cold running water, and be sure to remove any beards.
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes
EllenDeller's Review